Ricetta dei Rigatoni al Ragù d'Agnello - Un piatto d'altri tempi.

Cook the rigatoni according to package instructions until al dente.

In a large pot, brown the lamb steaks until cooked through.

Add the chopped onion, carrot, and celery to the pot and sauté until softened.

Stir in the clove and cook for a minute before adding the red wine.

Allow the wine to reduce slightly, then add the tomato passata and fresh chili.

Simmer the sauce until thickened and the flavors meld together.

Serve the rigatoni topped with the ragù and a generous snowfall of pecorino romano.

Spice Level:

Dietary