Fettuccine with lamb ragout

fettuccine_ragu

Recipe by Elisa Bellacomo

A great Sunday classic presented in a country chic key by our food blogger friend Elisa Bellacomo.

Preparation time: 1 hour + about 2 hours cooking time

Difficulty: low

Ingredients (doses for 4 people)

For the fettuccine:

  • 3 medium eggs
  • 300 g of flour 00
  • 1 pinch of salt

For the meat sauce:

  • 300 g boneless leg of lamb (minced or hand chopped)
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 1 bay leaf
  • 1 sprig of rosemary
  • 1/2 glass of wine
  • 500 g tomato sauce
  • 300 g vegetable stock
  • extra virgin olive oil to taste
  • salt and pepper to taste

For the decorations:

  • marjoram leaves to taste
  • edible flower petals to taste

Procedure

Make a well in the flour on a pastry board, place the eggs in the centre, add a pinch of salt and beat well with a fork.

Incorporate the flour and as soon as it takes consistency knead by hand.

Once you have a smooth, homogeneous dough, cover with cling film and leave to rest for at least half an hour.

Roll out the dough with a rolling pin on a floured pastry board (or if you prefer with a machine), obtaining a sheet 2 mm thick, form the fettuccine, rolling the sheet (lightly floured) in 4 and cut with a sharp knife, to a width of 3/4 mm. Gently open the rolls with a knife and place them in a nest on the floured pastry board.

Now for the meat sauce: finely chop the celery, carrot and onion. Place in a saucepan with a splash of oil and fry for a few minutes.

Add the meat, chopped with a knife or a meat grinder, the bay leaf and the rosemary and fry for about 10 minutes.

Deglaze with wine, let it evaporate and add the tomato sauce. Season with salt and pepper to taste.

Cook for about 30 minutes, then add the stock and continue cooking for about an hour and a half.

Cook the fettuccine for 4 minutes in plenty of salted water and dress with the meat sauce.

If desired, decorate with marjoram leaves and dried edible flower petals.  Serve immediately.

The pairing

Fresh and versatile, Cerasuolo d’Abruzzo DOC from the biodynamic winery Rosarubra is a perfect match for this classic first course.

Go to the Wine Sheet.