Funny Shapes With Mutton Sauce - {Ragu Strengozze}

Recipe Ingredients

1 section		Rosemary leaves - finely chopped
1		Onion - finely chopped
1/4 cup	15g / 0.5oz	Finely-diced pork fat
3/4 lb	340g / 11oz	Boneless mutton - cut 3" to 4" cubes
		= (or substitute boneless lamb shoulder)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	White wine
2 cups	125g / 4.4oz	Canned tomatoes - coarsely chopped
		Abruzzo Eggless Pasta Dough - (listed below)
		Pecorino romano - for grating
		Abruzzo Eggless Pasta Dough
2 cups	125g / 4.4oz	All-purpose flour - plus more
		For kneading
4		Egg whites - beaten
1/2 teaspoon	2.5ml	Salt
3/4 cup	177ml	Water - (about)

Recipe Instructions

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. (Makes 1 pound pasta)

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E25) - from the TV FOOD NETWORK

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