STROZZAPRETI WITH LAMB RAGU

Hearty Italian Lamb Ragu with Strozzapreti: A Recipe for Rich, Earthy Flavors

This hearty ground lamb ragu from Chef Michael Mina is the perfect pairing for Strozzapreti pasta, offering rich, deep, and earthy aromas that make it a must-try for lovers of bold flavors. While ground lamb may not be as easy to find as ground beef or pork, its unique flavor is worth the effort, especially when making a dish as delicious as this.  Once the lamb is browned in a hot pan, it develops a deep, caramelized crust that intensifies the lamb ragu’s overall flavor profile. Add to that the fiery depth of harissa, the sweetness of tomatoes, and the slight licorice notes of fennel, and you’ve got a perfect balance of bold and bright.

Why You Should Make Lamb Ragu with Strozzapreti Pasta

Strozzapreti pasta is the ideal vessel for lamb ragu, with its ridged surface helping to hold every bit of the sauce. Now, here’s where things get fun if you’re not familiar with the name Strozzapreti, get ready for a story that’s just as delightful as the dish itself. “Strozzapreti” translates to “Priest Strangler” or “Priest Choker,” and while that may sound ominous, it’s a playful nod to Italian history. The pasta’s name comes from Emilia Romagna, where farmers’ wives were forced to make pasta without eggs after the Papal States confiscated meat, milk, and eggs. Legend has it, the farmers’ wives were so furious they named the pasta hoping priests would choke on it at Sunday lunch! Other tales claim that gluttonous priests loved the pasta so much they choked from eating too fast, while the last legend attributes the name to the pasta’s resemblance to a priest’s collar. Regardless of the story you choose to tell, Strozzapreti pasta is the ideal vessel for lamb ragu, with its ridged surface helping to hold every bit of that luscious sauce.

Can’t Find Strozzapreti Pasta? Here’s Where to Buy It

If Strozzapreti pasta is hard to find locally, don’t worry—you can easily order it online here. Its ridged surface is perfect for soaking up the rich lamb ragu sauce, but you could also substitute it with any sturdy pasta like rigatoni, pappardelle, or even tagliatelle.

Cut Down Cooking Time with the Instant Pot

One of the best things about this recipe is that you can make it in the Instant Pot, cutting down the cooking time considerably. The Instant Pot locks in all those delicious flavors, intensifying the savoriness of the lamb while still allowing the spice blend to shine. Pressure cooking gives the lamb an irresistibly tender, melt-in-your-mouth texture, making it a perfect match for the hearty Strozzapreti. The recipe directions are for cooking it without the Instant Pot. If you would like an Instant Pot just click on the photo and you can order one here. https://amzn.to/3Unpc5A

Here is the recipe and after it, some other Ground Lamb Recipes you will enjoy.

Strozzapreti with Lamb Ragu

October 26, 2024

Servings: 8

Prep: 45 min

Difficulty: Despite its long ingredient list, this recipe is straightforward

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The lamb ragu combines the savory, gamey richness of lamb with layers of spices like toasted cumin, fennel, and Aleppo pepper, transforming the meat into a complex, silky sauce that’s bursting with warm flavors.

By: Monte Mathews

Ingredients

• 1 tablespoon fennel seeds
• 1 tablespoon cumin seeds
• 1 tablespoon Aleppo pepper or 1/2 tablespoon crushed red pepper
• 1 teaspoon whole black peppercorns
• 1 tablespoon extra-virgin olive oil
• 2 pounds ground lamb
• Salt
• Freshly ground black pepper
• 6 large garlic cloves, coarsely chopped
• 1 large onion, coarsely chopped
• 1 large fennel bulb—halved, cored and cut into 1/2-inch dice
• 1/2 teaspoon sweet smoked paprika
• 2 tablespoons harissa
• One 14-ounce can whole tomatoes, chopped, liquid reserved
• 2 cups chicken stock
• 1 pound dried strozzapreti pasta
• 1 pint cherry tomatoes, halved
• 6 scallions, chopped
• 1/2 cup thinly sliced mint leaves
• Freshly grated sheep milk cheese, such as Everona Stony Man or pecorino, for serving

Directions

• Step 1 In a large enameled cast-iron casserole, combine the fennel, cumin, Aleppo pepper and peppercorns and cook over moderate heat until fragrant, 2 minutes. Let cool, then wrap in cheesecloth and tie into a bundle.
• Step 2 Add the oil to the casserole and heat. Add half of the lamb, season with salt and pepper, and cook over high heat, breaking it up with a spoon, until browned, 3 minutes. With a slotted spoon, transfer the lamb to a bowl. Repeat with the remaining lamb.
• Step 3 Pour off all but 2 tablespoons of the fat from the casserole. Add the garlic, onion, and fennel and cook over moderate heat until softened, 8 minutes. Stir in the spice bundle, paprika, harissa, tomatoes, and their liquid and the stock. Return the lamb and accumulated juices to the casserole and bring to a simmer.
• Step 4 Cover the ragù and simmer over low heat for 45 minutes, stirring occasionally. Uncover and simmer until thickened, about 50 minutes longer. Discard the spice bundle and season the ragù with salt and pepper.
• Step 5 In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Add the ragù and stir. Fold in the cherry tomatoes, scallions, and half of the mint. Season with salt and pepper
• Step 6 transfer to a large bowl. Top with the remaining mint and serve, passing the cheese at the table.
• Step 7 Make Ahead
• Step 8 The lamb ragù can be refrigerated for up to 3 days. Reheat gently.

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