Name: Bis Ristorantes Tagliolini Al Ragù D'Agnello Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g Tagliolini pasta; 500 g Ground lamb; 3 tbs Olive oil; 1 medium Onion, finely chopped; 1 medium Carrot, finely chopped; 1 stalk Celery, finely chopped; 2 cloves Garlic, minced; 150 ml Red wine; 400 g Canned tomatoes, crushed; 1 tbs Fresh rosemary, chopped; to taste Salt; to taste Black pepper, freshly ground; to taste Parmesan cheese, grated (for serving)

Carpineto - Chianti Classico - Italy

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In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

Prepare the sauce

Add the minced garlic and ground lamb to the skillet. Cook until the lamb is browned, breaking it up with a spoon as it cooks, about 8-10 minutes.

Cook the lamb

Pour in the red wine and bring to a simmer, scraping any brown bits from the bottom of the skillet. Allow the wine to reduce by half, about 5 minutes.

Deglaze with wine

Stir in the crushed tomatoes and chopped rosemary. Season with salt and pepper. Reduce the heat to low and let the sauce simmer for 30-35 minutes, stirring occasionally.

Add tomatoes and herbs

While the sauce simmers, cook the tagliolini pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and reserve a little pasta water.

Cook the tagliolini

Add the cooked tagliolini to the skillet with the ragù. Toss to combine, adding a little reserved pasta water if necessary to reach the desired consistency.

Combine pasta and sauce

Plate the tagliolini al ragù d'agnello and sprinkle with grated Parmesan cheese. Serve warm.

Serve

Tagliolini pasta

Ground lamb

Olive oil

Onion, finely chopped

Carrot, finely chopped

Celery, finely chopped

Garlic, minced

Red wine

Canned tomatoes, crushed

Fresh rosemary, chopped

Salt

Black pepper, freshly ground

Parmesan cheese, grated (for serving)

Tagliolini al Ragù d'Agnello

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Ingredients