Spaghetti Alla Chitarra, Lamb and Bell Pepper Sauce Cooking Recipe - Spaghetti Alla Chitarra, Ragu Di Agnello E Peperoni Recipe

Spaghetti Alla Chitarra, Lamb and Bell Pepper Sauce Cooking Recipe – Spaghetti Alla Chitarra, Ragu Di Agnello E Peperoni Recipe

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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

Spaghetti Alla Chitarra, Lamb and Bell Pepper Sauce Cooking Recipe 1

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

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