Maharrones De Pungiu And Lamb Ragu

Pasta Recipe

1. Mix the dry ingredients together first, then add the wet ingredients.

1. Kneed until all ingredients are incorporated into a dough.

1. Cut dough into 1"x 1" strips, then roll out into ½" dowels.

1. Proceed to cut into ½" pieces from dowels.

1. Roll the maharrones down the back of a cheese grater to get shape and texture, then boil in water.

Directions for the lamb:

1. Season the meat with salt the day before making the ragu. Spread flat on a sheet pan and refrigerate.

1. Heat a large heavy bottomed pot or dutch oven over medium high heat. Add the olive oil and sear the lamb in batches small enough to barely cover the bottom of the pot in a single layer.

1. Once all the meat is browned and removed from the pot, turn the heat down to medium and add the onion, carrot, and celery and sweat until tender, about 10 minutes.

1. Add the garlic, anchovies, rosemary, and bay leaf and cook another 4 minutes. Add the tomato paste and stir to incorporate.

1. Add the white wine and cook until nearly dry, then add the chicken stock and the previously browned lamb.

1. Reduce the heat to the lowest simmer, cover, and cook for about 1 to 1½ hours, or until the lamb is tender.

1. Add the Aleppo pepper and re-season (if necessary) with salt to taste.

1. Wilt chard in the ragu. Cook the pasta like a pro. Toss. Season. Serve in heated bowls.

Return to Episode Guide >>

Get more great recipes and crafts by visiting us on Pinterest at pinterest.com/homeandfamilytv and follow "Home & Family" on Twitter @homeandfamilytv and Facebook. Plus, check out our YouTube channel for backstage videos.