Recipe courtesy of Mario Batali
Total:
2 hr 15 min
Active:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1 sprig rosemary leaves, finely chopped
  • 1 onion, finely chopped
  • 1/4 cup finely diced pork fat
  • 3/4 pound boneless mutton, cut into 3 to 4-inch cubes - or substitute boneless lamb shoulder
  • Salt and pepper
  • 1/2 cup white wine
  • 2 cups canned tomatoes, coarsely chopped
  • Abruzzo eggless pasta dough, recipe follows
  • Pecorino romano, for grating
Abruzzo eggless pasta dough:
  • 2 cups all-purpose flour, plus more for kneading
  • 4 egg whites, beaten
  • 1/2 teaspoon salt
  • About 3/4 cup water

Directions

In a small bowl, combine the rosemary, onion, and pork fat, mixing thoroughly with your hands or the back of a spoon to form a paste. Work quickly to avoid raising the temperature of the fat and melting it.

In a heavy-bottomed skillet, heat the herb, onion and fat mixture until the onion is translucent and the rosemary is fragrant. Season the mutton cubes with salt and pepper and brown on all sides in the fat, then add the wine and cook over high heat for 2 minutes.

Add the tomatoes, season with salt and pepper, to taste, and simmer, covered, for about 90 minutes, until the flavors have melded and the meat is falling apart.

Meanwhile, make the pasta according to the recipe and roll it out to the thinnest setting on a pasta-rolling machine. Using a paring knife, cut the pasta into uneven shapes and allow to dry.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Add the pasta and cook 6 minutes, until tender yet al dente. Drain the pasta and add it to the pan with the lamb ragu.

Toss over high heat 1 minute, then divide evenly among 4 warmed pasta bowls. Top with grated pecorino and serve immediately.

Abruzzo eggless pasta dough:

On a wooden board, place the flour in a mound. Form a well in the center and add the egg whites and salt. Add the water, a little at a time, while mixing in the flour and water with a fork. Using both hands, knead the dough into a ball, adding more flour as necessary, to obtain a smooth, pliable dough. Set the dough under an inverted bowl and let it rest 15 minutes

IDEAS YOU'LL LOVE

Heart Shaped Portobello Panini

Recipe courtesy of Ellie Krieger

Whale-Shaped Watermelon Salad

Recipe courtesy of Ingrid Hoffmann

Veggie Pizza Shapes

Recipe courtesy of Rachael Knudsen

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Burgers, Brew & 'Que

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Burgers, Brew & 'Que

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c