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Pasta with ragù is one of the dishes that marks the childhood of many Italian children. The pasta prepared by hand, the ragù left to cook for hours by grandmothers for Sunday lunch, are a true classic. Today I want to propose this dish in a let’s say a modern version, but keeping in mind what makes it special. The Trenette with Lamb Ragout are prepared with a knife ragout, made with lamb fillet and fresh trenette.
The Lamb Ragu
As mentioned earlier, to prepare the Lamb Ragout recipe I used the fillet cut with a knife. In this way, we will have a coarser ragu that I would call rustic. Instead of celery, I used some cabbage. Lamb meat is more delicate and I didn’t want celery to overpower its flavor. The result was a delicate lamb ragout, but no less tasty sauce, in cooking the cabbage has practically melted giving further creaminess to the sauce. I did not cook it as much as the classic ragù but the taste and the result is equally delicious.
The Fresh Egg Pasta
Strictly prepared by hand, fresh pasta is ideal for robust sauces such as ragu. Trenette are a type of linguine, a classic Ligurian pasta. They are smaller than the Fettuccine and adapt to different types of condiments, based on fish, meat but especially with Genoese pesto.
To make them more robust, I wanted to experiment by replacing 100 g of 00 flour(pastry flour) with 100 g of re-milled semolina. This made them firmer and rougher so that the sauce is better captured by the pasta and I admit that they were also lighter. When cooking them, always remember to add a couple of spoons of oil to the water, so that they don’t stick together.
Once the pasta is seasoned, add the Parmesan or you can also add pecorino to enhance the taste. I find it an excellent proposal among the Easter dishes, it will surely pleasantly surprise your guests. Let’s go to prepare the Lamb Ragout.
Lamb Ragout whit Trenette Pasta
- 300 g Pastry Flour
- 100 g Durum Wheat Semolina Re-Milled
- 4 egg
- 1 Yolk
- 500 g Lamb Fillet
- 1 Yellow Onion
- 2 cloves Garlic
- 1 sprig Rosemary
- 500 g Tomato Sauce
- 30 g Extra Virgin Olive Oil
- 1 Carrots
- 100 g Savoy Cabbage
- 100 g Red Wine
- to taste Pecorino Cheese grated
- Mix the 00 flour and the re-milled semolina, then create a fountain on the work surface. Break the eggs into a bowl, add the yolk and beat them with a fork.
- Add the eggs a little at a time to the center of the fountain, and stir until you have incorporated all the egg into the flour. Now you can start kneading, continue until you get a smooth, elastic and homogeneous dough. Once ready let it rest for 30 minutes.
- He starts to pull the dough, I used the machine, starting from size 0 to 5. In the first three measures I pulled it up to obtain a homogeneous strip and as wide as the machine.
- Starting from size 4, pass the dough twice in the machine. Once ready, cut it with the die for the trenette. Sprinkle the trenette with flour so that they do not stick together.
- Wash the vegetables. Peel carrot, onion and garlic. Remove the rosemary leaves from the sprig and chop everything for the sauté. Once ready, set it aside.
- Take the lamb fillet and cut it into a stew, and then beat it with a knife.
- Heat a pan with the oil. Once hot, fry the chopped herbs and vegetables. When it is dried, add the meat and brown it.
- Add the tomato puree, ground pepper and lower the heat. Cook for an hour and a half, stirring occasionally. Once ready, salt it.
- Boil water in a large saucepan and add a couple of tablespoons of oil.Cook the pasta for about 4/5 minutes. Drain and season the trenette with the ragù and grated pecorino cheese.
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