Spaghetti Alla Chitarra, Lamb and Bell Pepper Sauce Cooking Recipe – Spaghetti Alla Chitarra, Ragu Di Agnello E Peperoni Recipe
Serves 4
Preparation time: 30 minutes
Resting time: 30 minutes minimum
Cooking time: 1 hour 10 minutes
Ingredients
Spaghetti
- 4 cups (14 oz./400 g) durum wheat semolina flour
- 2 teaspoons (10 g) salt
- 2 eggs, at room temperature
(Alternatively, you can use dried spaghetti: follow packet instructions)
Lamb and bell pepper sauce
- 10 oz. (300 g) lamb
- 2 bell peppers
- 2 ripe tomatoes or
- 7 oz. (200 g) canned, peeled tomatoes
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves
- 2 bay leaves
- Scant ½ cup (100 ml) white wine
- A few ladles of stock (from a cube)
- Grated pecorino
- Salt, pepper
Equipment
- 1 pasta “guitar”
- 1 pasta dryer or dish towel
Cooking Method
Prepare in advance.
- Make the stock (from a cube).
Prepare the spaghetti.
- Mix the flour, eggs, and salt together until you have a firm, smooth dough.
- Cover with plastic wrap and leave to rest for at least 30 minutes.
- Divide the dough into eight balls and roll out each one to a thickness of ¼ in. (5 mm).
- The sheets should be narrower than your pasta “guitar.”
- Using the rolling pin, press each sheet of dough on the guitar until they separate into spaghetti.
- Flour them and leave them to dry on a pasta dryer or dish towel.
Make the lamb and bell pepper sauce.
- Dice the meat and slice the bell peppers thinly.
- Finely chop the tomatoes.
- Heat the olive oil in a saucepan with the unpeeled garlic cloves and bay leaves.
- Add the meat and brown it for 15 minutes, and then deglaze with the wine.
- Add the bell peppers and the tomatoes, season with salt and pepper.
- Cover and cook over moderate heat for approximately 1 hour.
- If the sauce seems dry during the cooking time, add one or two ladles of stock.
Cook the spaghetti in a saucepan of boiling water for 10 minutes (or according to the packet instructions, if using dried spaghetti). Drain and add the sauce and pecorino.
Suggested food/wine match
- La Valentina, Spelt-Montepulciano d’Abrazzo DOC