Mafaldine Recipe

Cooking Instructions

1. 1

   Prepare the Ragu

   In a large skillet over medium heat, heat the olive oil. Add the chopped onion and garlic, sautéing until translucent and fragrant, about 3-4 minutes.

2. 2

   Brown the Lamb

   Add the ground lamb to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes.

3. 3

   Add Peppers and Tomato Paste

   Stir in the diced sweet peppers and tomato paste. Cook for another 3-4 minutes until the peppers soften.

4. 4

   Deglaze with Wine

   Pour in the red wine, scraping the bottom of the skillet to deglaze. Allow it to simmer for about 5 minutes until the wine has reduced slightly.

5. 5

   Add Stock and Simmer

   Add the stock, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer. Cover and let cook for 30-40 minutes, stirring occasionally.

6. 6

   Cook the Mafaldine

   While the ragu simmers, cook the mafaldine pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.

7. 7

   Combine Pasta and Ragu

   Once the ragu is ready, toss the cooked mafaldine in the skillet with the ragu to coat the pasta evenly.

8. 8

   Serve

   Plate the mafaldine ragu and sprinkle with grated caciocavallo cheese and chopped parsley before serving.