Ingredients for Lamb Ragu:
- 2 lbs lamb shoulder, cut into ¾"-1" cubes
- 2 Tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, small diced (⅛")
- 1 rib celery, small diced
- 6 cloves garlic, crushed
- 6 anchovy filets
- 1 Tbsp rosemary, finely chopped
- 1 bay leaf
- 2 Tbsp tomato paste
- 1 cup white wine
- 4 cups chicken stock
- 1 tsp Aleppo pepper
- salt to taste
Ingredients for sauce/topping:
- 4 cups chopped chard leaves (stems removed)
- Lemon juice
- Fennel pollen
- High quality extra virgin olive oil
- Fiore Sardo, grated (or other aged Italian pecorino)
Ingredients for Maharrones de Pungiu dough:
- 18 ounces 00 Flour
- 16 ounces semolina
- 13 ounces water
- 2 eggs
- 2 Tbsp pork fat/manteca (can sub olive oil)
- Mix the dry ingredients together first, then add the wet ingredients.
- Kneed until all ingredients are incorporated into a dough.
- Cut dough into 1"x 1" strips, then roll out into ½" dowels.
- Proceed to cut into ½" pieces from dowels.
- Roll the maharrones down the back of a cheese grater to get shape and texture, then boil in water.
Directions for the lamb:
- Season the meat with salt the day before making the ragu. Spread flat on a sheet pan and refrigerate.
- 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.
- 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.
- Add the garlic, anchovies, rosemary, and bay leaf and cook another 4 minutes. Add the tomato paste and stir to incorporate.
- Add the white wine and cook until nearly dry, then add the chicken stock and the previously browned lamb.
- Reduce the heat to the lowest simmer, cover, and cook for about 1 to 1½ hours, or until the lamb is tender.
- Add the Aleppo pepper and re-season (if necessary) with salt to taste.
- Wilt chard in the ragu. Cook the pasta like a pro. Toss. Season. Serve in heated bowls.
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