Main dishes
Mezzi rigatoni with lamb ragù
Preparation
15 min
Cooking time
2 hrs
Portions
4-6
Ingredients
Preparation
- Season all sides of the shanks with salt and pepper. In a large saucepan with a lid, heat the olive oil over medium heat. Add the seasoned shanks to the pan and sear them over medium-high heat until browned all over, about 12 minutes.
- Reduce the heat to medium and add the onion and garlic. Cook until the onion is translucent, about 2 to 3 minutes.
- Add the white wine and let reduce, about 1 minute. Season with salt and black pepper to taste.
- Incorporate the tomato basil sauce, reduce the heat to low, and cover. Simmer for about 2 hours, turning them occasionally.
- Once the lamb is cooked, separate the meat from the bones. Add the only meat to the sauce. Discard the rest.
- Bring a large pot of salted water to a boil. Cook the mezzi rigatoni according to the instructions on the package.
- Drain the pasta and add it to the sauce. Toss well to coat. Remove from the heat and add the Pecorino Romano. Mix well.
- Garnish individual portions with more finely grated cheese and chopped parsley.
