Meat, Italy
Maccheroni alla chitarra with lamb ragù
Maccheroni alla chitarra with lamb ragù is an Italian pasta dish for 4 people, ready in 1 hour 25 minutes, rated easy, at about €3.80 per person. The key to success is simmering the lamb slowly with peppers and tomatoes until it shreds easily with a fork.
I'm taking you to the Abruzzo region with a lamb ragù and peppers, served over square pasta cut the old way, on a guitar frame.
- Total time
- 1 h 25
- Difficulty
- Easy
- Cost per person
- €3.80
- Calories per person
- 670 kcalcalculated by Kiloach, your weight coach
- Season
- Spring, Fall
This dish comes from the Abruzzo region, where square pasta was traditionally cut on a string frame called a chitarra. The long simmered lamb turns tender, almost melting, and blends with peppers that add sweetness and color to the tomato sauce. The square pasta, thicker than regular spaghetti, holds onto this rich sauce without getting lost in it.
This is more of a Sunday dish than a weeknight one, since the ragù needs a good hour on low heat while you go about other things. It works well for guests who enjoy authentic Italian cooking, less so for kids because of the lamb's strong flavor. Make the ragù ahead if you're hosting, it only gets better reheated.
The ingredients
Butcher
- Boneless lamb shoulder 600 g
Fruits and vegetables
- Red bell pepper 2
- Onion 1
- Garlic 2 cloves
Pantry
- Crushed tomatoesoften in the pantry 400 g
- White wineoften in the pantry 10 cl
- Spaghetti alla chitarraoften in the pantry 360 g
- Olive oiloften in the pantry 3 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Dairy
- Pecorino or parmesan 40 g
Allergens Gluten, Lactose
The step by step recipe
-
Cut the lamb into small cubes, brown them in the olive oil in a Dutch oven, then set aside.
Don't add all the meat at once, it needs to sear, not boil.
-
Cook the onion, garlic and diced peppers, then deglaze with the white wine.
Let the alcohol fully evaporate before continuing, it shouldn't smell sharp anymore.
-
Return the lamb to the pot, add the tomatoes, season with salt and pepper, and simmer covered on low heat. 1 h
The meat should shred with a fork, if not, let it simmer 10 more minutes.
-
Cook the pasta in salted boiling water, save a cup of the cooking water, then drain. 10 min
Square pasta needs tasting, it often stays firmer than you'd expect.
-
Toss the pasta with the ragù and a little pasta water, then serve with grated cheese.
Finish cooking the pasta in the sauce for 1 minute, it soaks up all the flavor.
Our tips to get it right
- Pick a well marbled lamb shoulder rather than leg, it stays moist after an hour of simmering while leg can dry out.
- Cut the lamb into even cubes, about 1.5 cm, so they all cook at the same rate and shred together.
- Always save a cup of pasta water before draining, it binds the sauce to the ragù without needing cream or butter.
The variations
- Swap the lamb for pork shoulder or veal if you prefer a milder taste, the simmering time stays the same.
- For a vegetarian version, replace the lamb with button mushrooms and cooked green lentils, simmered with the same vegetables and seasonings.
- For a faster version, use ground lamb instead of cubes, the ragù will only need 25 minutes to simmer.
What to serve it with
- An arugula salad with lemon
- A glass of light red wine
- Crusty bread for the sauce
Storage
The ragù keeps for 3 days in the fridge in a sealed container, stored separately from cooked pasta. It freezes well for up to 2 months. Reheat it gently in a pan with a splash of water before tossing with freshly cooked pasta.
Questions about this dish
Can you use a different pasta instead of alla chitarra?
Yes, thick spaghetti or fresh tagliolini work very well, they hold up to a rich sauce the same way. Avoid very thin pasta that would get lost in the ragù.
Can you make the lamb ragù ahead of time?
Yes, it's actually recommended, the ragù tastes better reheated the next day once the flavors have melded. Make it the day before and reheat it gently before cooking the pasta.
How do you know when the lamb has simmered enough?
The meat should shred easily with a fork, with no resistance. If it's not there after 60 minutes, let it simmer covered on low heat for another 10 minutes.
Can you freeze this lamb ragù?
Yes, the ragù freezes very well for up to 2 months, stored separately from the pasta. Thaw it in the fridge, then reheat it in a pan before tossing with freshly cooked pasta.
How long does it take to make a maccheroni alla chitarra with lamb ragù?
Count 1 h 25 in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a maccheroni alla chitarra with lamb ragù?
About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a maccheroni alla chitarra with lamb ragù cost?
About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, lactose. Always check the labels of the products you buy.
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