Rigatoni with Lamb Sauce from The Classic Pasta Cookbook by Giuliano Hazan
A ragù is any sauce in which meat, vegetables, and usually tomatoes are simmered together for a long time. This one is reminiscent of Roman pan-roasted lamb with juniper berries to which some...
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Ingredients
- ½ ounce dried porcini mushrooms
- 2 tablespoons extra virgin olive oil
- 3 tablespoons butter
- ¼ cup yellow onion, finely chopped
- ⅓ cup carrots, peeled and finely diced
- ⅓ cup celery, finely diced
- 1 teaspoon fresh rosemary or ½ tsp. dried rosemary, finely chopped
- 12 ounces boneless lamb shoulder cut into ¼-inch chunks
- 2 teaspoons juniper berries
- Freshly ground black pepper
- Salt
- 1 ½ cups canned whole peeled tomatoes with their juice, coarsely chopped
- ⅓ cup dry white wine
- ¼ cup Parmigiano-Reggiano, freshly grated
- 1 pound rigatoni
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