🐐Ragù Calabrese della festa con di Carne di Capra e Fusilli al ferretto fatti a mano

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: ground beef

Chicken thighs are leaner, while ground beef is often more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice offers a non-alcoholic option, while cooking wine is often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is dairy-free, while Pecorino is often less costly.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: store-brand canned tomatoes

Fresh tomatoes can be healthier but may be seasonal; store-brand options are budget-friendly.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, carrot, and celery; sauté until softened, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add lamb shoulder and brown on all sides, about 5-7 minutes.

Pour in red wine and scrape up any browned bits from the pot; simmer for 2-3 minutes.

Add canned tomatoes, chicken broth, bay leaves, thyme, salt, and black pepper; bring to a boil.

Stir in pasta and reduce heat to a simmer; cook until pasta is al dente, about 10-12 minutes.

Remove bay leaves and stir in chopped parsley before serving.

Serve topped with grated Parmesan cheese.

Cooking Techniques

Spice Level:

Allergens