Italian Tagliatelle with Lamb Recipe

Italian Tagliatelle with Lamb Recipe

Tagliatelle al ragù di agnello

Easter is upon us, and the typical Italian meal for the Spring season generally includes a lamb dish. There are plenty who do an outdoor grilled version, an oven baked lamb but we propose a pasta dish with lamb for you Easter feast. This tagliatelle with lamb recipe is a classic, and fairly easy to cook.

Ingredients for Italian Tagliatelle with Lamb Recipe
1 lb. fresh tagliatelle
3 tbsp. extra virgin olive oil
1 garlic clove, minced
1 small onion, chopped finely
1 celery stalk, chopped finely
1 carrot, chopped finely
10-15 small cherry tomatoes, sliced in half
2 sprigs of thyme
1 bunch parsley, finely chopped
1 cup of veal or beef stock
1 cup red wine
1 lb. minced lamb meat
Pecorino cheese
salt & pepper

Preparation for Italian Tagliatelle with Lamb Recipe
Heat a large skillet and add olive oil. When oil is hot, add garlic, onion, celery, carrot, salt and pepper. Sauté for a few minutes until they veggies begin to soften. Add your cherry tomatoes and continue sautéing. Add half of your tomatoes. When the tomatoes begin to soften, add your lamb meat. Sauté until the meat begins to brown, about 6-10 minutes. Add the rest of your tomatoes, continue to stir and a few minutes later add your wine and veal broth. Let cook for another 10 minutes, adding more broth if necessary.

In a large pot, bring water to a boil for the pasta. Once the water boils, add the fresh tagliatelle, which shouldn’t take very long to cook. Strain your pasta and add to your skillet mixture.

Once your tagliatelle is plated, sprinkle with Pecorino cheese!

Wine pairing for Tagliatelle with Lamb: Vino Nobile di Montepulciano Riserva  D.O.C.G.

A great Italian meal should always be paired with a great Italian wine. The Vino Nobile di Montepulciano Riserva is a dry, harmonic, fruity and velvety wine, aged in French oak barrels. It goes great with aged cheeses, wild boar and rich, meat dishes.