Pages Navigation Menu
Categories Navigation Menu

Via dei Mille's Rigatoni with Braised Lamb Ragout

lambragurigatoni.JPGBy Executive Chef Emanuel Concas
(Serves 10)

Ingredients 

  • 1 kg. Rigatoni de Cecco
  • 2 lbs. fresh chuck of lamb
  • 3 small white onions
  • 1 c. extra virgin olive oil
  • 3 c. white wine
  • 3 small cans of Italian plum tomatoes
  • salt and pepper

Procedure:

1. Cut lamb in big pieces and then pan roast it. 
2. In another pan, cut onions julienne style and sautee them until brown.
3. Put everything into the sauce pan and pour on the white wine. Let the white wine reduce and then add the peeled tomatoes and place the pan in the oven at 360 degrees for 2 hours.
4. Let it cool off and then add the salt and pepper. 
5. In another pot, boil water with some salt and add the rigatoni once boiling. Cook to  al dente – about 10 minutes. Drain and mix with the sauce in a pot for 3-4 minutes over high heat.
6. Sprinkle with Parmesan cheese and black pepper, and serve.

 

Address: 357 West Broadway, between Broome & Grand Sts.
Phone: (212) 431-0080
 

Leave a Comment

Your email address will not be published. Required fields are marked *

Connect with Facebook

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>