1 cup chicken stock
1∕2 cup sweet (red)
vermouth or fruit y red
wine
1 lb. egg tagliatelle or
other long egg pasta
(such as fettuccine or
pappardelle)
1 cup grated Pecorino
Romano
2 tbsp. each finely
chopped fresh flat-leaf
parsley and mint
1 cup sheep’s-milk
ricotta or cow’s-milk
ricotta
Grated Pecorino
Romano (if using
sheep’s-milk ricotta) or
Parmigiano-Reggiano
(if using cow’s-milk
ricotta), for serving
■Bring a large pot of water
to a boil for the pasta.
■In a small skillet, toast
the pine nuts over medium,
stirring often, until golden
and fragrant, 4 to 5 minutes.
Coarsely chop.Mediterranean Ragu
with Egg Pasta
SERVES 4
1∕2 cup pine nuts
2 tbsp. olive oil
1 lb. ground lamb
Kosher salt and pepper
1 large shallot, finely
chopped
1 bay leaf
1 long strip orange peel
4 cloves garlic , grated or
finely chopped
1 tsp. each fennel seeds
and crushed red
pepper
1∕2 tsp. each ground
allspice and ground
cumin
2 tbsp. tomato paste
1 15 - oz. can crushed or
diced Italian tomatoes
■For sauce, in a large skillet
or Dutch oven, heat the
olive oil over medium-high.
Add the lamb and season
with salt and pepper. Cook,
stirring often and breaking
up the meat with a spoon,
until browned, about
5 minutes. Add the shallot,
bay leaf, orange peel, garlic,
and spices. Cook, stirring
often, until the shallot
softens, 2 to 3 minutes. Add
the tomato paste. Stir until
fragrant, about 1 minute.
Add the tomatoes, chicken
stock, and vermouth.
Reduce the heat to a
simmer. Let simmer while
you cook the pasta.
■Salt the boiling water and
add the pasta. Cook until
1 minute shy of the package
directions. Reserve about
half of a mug of the pasta
cooking water; drain
the pasta.
■Discard the bay leaf and
orange peel from the sauce.
Add the pasta, the 1 cup
Pecorino Romano, and the
herbs. Toss to combine; add
the reserved cooking water
if the pasta is too dry.
■Serve the pasta in shallow
bowls. Top with the pine
nuts, ricotta, and more
grated cheese.