📝 About This Recipe
Transport your kitchen to the rugged mountains of Abruzzo with this iconic Italian masterpiece. This dish features square-cut 'guitar' pasta paired with a rich, melt-in-your-mouth lamb ragù that has been simmered with aromatic herbs and a touch of red wine. The porous texture of the hand-cut pasta perfectly grips the savory, complex sauce, creating a harmonious bite that celebrates rustic Italian tradition.
🥗 Ingredients
The Pasta (Chitarra)
- 400 grams 00 Flour (plus extra for dusting)
- 4 Large Eggs (room temperature)
- 1/4 cup Semolina Flour (for dusting the tray)
The Lamb Ragù
- 1.5 pounds Lamb Shoulder (trimmed and cut into 1/2-inch dice)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 medium Yellow Onion (finely minced)
- 1 large Carrot (finely minced)
- 1 large Celery Stalk (finely minced)
- 3 Garlic Cloves (smashed and minced)
- 1 cup Dry Red Wine (such as Montepulciano d'Abruzzo)
- 28 ounces Peeled San Marzano Tomatoes (crushed by hand)
- 1 tablespoon Tomato Paste
- 1 sprig Fresh Rosemary (whole)
- 1 Bay Leaf (dried)
- 1/2 cup Pecorino Romano (freshly grated for finishing)
- to taste Kosher Salt and Black Pepper
👨🍳 Instructions
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1
Start the ragù by heating olive oil in a heavy-bottomed Dutch oven over medium-high heat. Season the diced lamb generously with salt and pepper.
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2
Sear the lamb in batches until deeply browned on all sides, about 8-10 minutes total. Remove the meat with a slotted spoon and set aside.
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3
In the same pot, add the onion, carrot, and celery (the soffritto). Sauté over medium heat for 10 minutes until softened and golden, scraping the browned bits from the bottom.
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4
Add the garlic and tomato paste, cooking for 2 minutes until the paste turns a deep brick red. Pour in the red wine to deglaze, simmering until the liquid reduces by half.
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5
Return the lamb to the pot. Add the crushed tomatoes, rosemary, and bay leaf. Bring to a gentle simmer, then turn the heat to low. Cover partially and cook for 2 hours, stirring occasionally, until the lamb is tender enough to fall apart.
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6
While the sauce simmers, make the pasta. Mound the 00 flour on a wooden board, create a well in the center, and add the eggs.
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7
Gently whisk the eggs with a fork, gradually incorporating flour from the inner walls until a paste forms. Knead by hand for 10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
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8
Roll the pasta dough out into sheets about 1/8 inch thick (slightly thicker than standard fettuccine). Cut sheets to fit the length of your 'chitarra' tool.
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9
Place a sheet on the chitarra wires and use a rolling pin to press the dough through, creating square-shaped spaghetti. Dust with semolina and set on a tray.
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10
Once the ragù is finished, remove the rosemary sprig and bay leaf. Taste and adjust seasoning. If the sauce is too thick, add a splash of water.
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11
Bring a large pot of heavily salted water to a boil. Cook the fresh pasta for 2-4 minutes until 'al dente'.
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12
Using tongs, transfer the pasta directly into the ragù. Add a 1/4 cup of pasta cooking water and toss vigorously over medium heat for 1 minute to emulsify the sauce.
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13
Remove from heat, stir in half of the Pecorino Romano, and serve immediately in warmed bowls.
💡 Chef's Tips
If you don't own a chitarra tool, you can use a knife to cut the pasta into square-edged strands, though the texture will differ slightly. Always sear the lamb in small batches; crowding the pan causes the meat to steam rather than brown, losing essential flavor. For the best results, use a lamb shoulder—it has the perfect fat content for a long, slow braise compared to leaner cuts. Don't skip the pasta resting time; it relaxes the gluten, making the dough much easier to roll out without it springing back. Reserve more pasta water than you think you need; it's the secret to a silky, cohesive sauce that doesn't feel dry.
🍽️ Serving Suggestions
Pair with a bold Montepulciano d'Abruzzo red wine to complement the richness of the lamb. Serve with a side of charred rapini or broccolini sautéed with lemon and chili flakes. A simple starter of bruschetta with roasted peppers and goat cheese balances the meal beautifully. Offer extra freshly grated Pecorino Romano and a drizzle of spicy chili oil at the table. Finish the evening with a light lemon sorbet to cleanse the palate after the savory ragù.