Pici Al Ragu Di Agnello Recipe
Alberta lamb ragu, fresh pici, grand padano
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Ingredients
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Pici
Ragu di Agnello
Method
Making Pici
- 1
Prepare the Dough
In a mixing bowl, combine the all-purpose flour and salt. Gradually add water, mixing until a rough dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic and let it rest for at least 30 minutes.
- 2
Shape the Pici
Divide the rested dough into small pieces. Roll each piece into long, thin strands (about 1/4 inch thick). Dust with flour and set aside.
Preparing Ragu di Agnello
- 3
Cook the Vegetables
In a large skillet, heat olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- 4
Brown the Lamb
Add the ground lamb to the skillet and cook until browned, breaking it apart with a spoon, about 8-10 minutes.
- 5
Add Tomatoes and Wine
Stir in the crushed tomatoes, red wine, rosemary, salt, and black pepper. Bring to a simmer and reduce heat to low. Cover and let simmer for 30-40 minutes, stirring occasionally.
Cooking Pici and Serving
- 6
Cook the Pici
Bring a large pot of salted water to a boil. Add the pici and cook for 3-4 minutes, or until they float to the top and are tender. Drain and set aside.
- 7
Combine and Serve
Toss the cooked pici with the lamb ragu until well coated. Serve hot, topped with grated Grand Padano cheese.
