Mafaldine Recipe

Cooking Instructions

1. 1

   Prepare the Ragu

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.

2. 2

   Brown the Lamb

   Add the diced lamb shoulder to the pot and cook until browned on all sides.

3. 3

   Deglaze with Wine

   Pour in the red wine, scraping the bottom of the pot to deglaze. Allow the wine to reduce for about 5 minutes.

4. 4

   Add Tomatoes and Simmer

   Stir in the crushed tomatoes, salt, and black pepper. Bring to a simmer and let cook for 30-40 minutes, until the lamb is tender.

5. 5

   Cook the Pasta

   In a separate pot, bring salted water to a boil. Cook the mafaldine pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

6. 6

   Combine Pasta and Ragu

   Add the cooked pasta to the lamb ragu, tossing to combine. If the sauce is too thick, add reserved pasta water as needed.

7. 7

   Finish with Mint and Cheese

   Stir in the chopped mint and grated pecorino cheese just before serving.

8. 8

   Serve

   Plate the mafaldine and ragu, garnishing with additional mint and cheese if desired.