Mafaldine Recipe

Name: Tavernettas Mafaldine Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 grams Mafaldine pasta; 500 grams Ground lamb; 2 tablespoons Olive oil; 1 medium Onion, finely chopped; 1 medium Carrot, finely chopped; 1 medium Celery stalk, finely chopped; 3 cloves Garlic, minced; 250 ml Red wine; 400 grams Canned tomatoes, crushed; 1 teaspoon Dried oregano; to taste Salt; to taste Black pepper; 100 grams Pecorino Romano cheese, grated; 2 tablespoons Fresh basil, chopped

Inspired by Tavernetta

Time1h

Serves4

Lamb Ragu, Pecorino Romano

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Ingredients

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Mafaldine

14 1/8 oz (400 grams) Mafaldine pasta

1 1/8 lb (500 grams) Ground lamb

2 tablespoons olive oil

1 medium Onion, finely chopped

1 medium Carrot, finely chopped

1 medium Celery stalk, finely chopped

3 cloves Garlic, minced

1.06 cup (250 ml) Red wine

14 1/8 oz (400 grams) Canned tomatoes, crushed

1 teaspoon Dried oregano

to taste Celtic sea salt

to taste black pepper

3 1/2 oz (100 grams) Pecorino Romano cheese, grated

2 tablespoons Fresh basil, chopped

Method

Preparation

Cook the Mafaldine

Bring a large pot of salted water to a boil. Add the mafaldine pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Make the Lamb Ragu

In a large skillet, heat olive oil over medium heat. Add the chopped onion, carrot, and celery, sautéing until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute.

Brown the Lamb

Add the ground lamb to the skillet, breaking it up with a spoon. Cook until browned, about 8-10 minutes. Drain excess fat if needed.

Deglaze with Wine

Pour in the red wine, scraping the bottom of the skillet to release any browned bits. Allow to simmer for about 5 minutes until the wine has reduced slightly.

Add Tomatoes and Seasoning

Stir in the crushed tomatoes, oregano, salt, and black pepper. Bring to a simmer, then reduce the heat to low and let it cook for about 30 minutes, stirring occasionally.

Combine Pasta and Sauce

Add the cooked mafaldine to the ragu, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Serve

Serve the mafaldine topped with grated Pecorino Romano cheese and chopped fresh basil.