Bucatini with Lamb &
Ham Ragu
SERVES 4
1 tbsp. olive oil
12 oz. ground lamb
Kosher salt and pepper
1 small onion, finely
chopped
1 small carrot , grated or
finely chopped
1 rib celery with leaves,
finely chopped
2 tbsp. fresh rosemary
leaves, finely chopped
4 cloves garlic, finely
chopped
2 oz. sliced (1∕8 inch thick)
prosciutto cotto or other
mild cooked ham, finely
chopped
2 oz. sliced (1∕8 inch thick)
prosciutto di Parma,
finely chopped
1 fat tbsp. tomato paste
1∕2 cup dry white wine
2 cups passata (uncooked
tomato puree) or tomato
puree
1 lb. bucatini
1∕2 cup grated Pecorino
Romano, plus more for
serving
1∕2 cup fresh flat-leaf
parsley, finely chopped
1∕2 cup fresh mint , finely
chopped
EVOO, for drizzling■Bring a large pot of water to
a boil for the pasta.
■In a large skillet with a lid,
heat the olive oil over medium-
high. Add the lamb. Cook,
stirring often and breaking
up the meat with a spoon, until
browned, about 7 minutes;
season with salt and pepper.
Add the onion, carrot,
celery, rosemary, and garlic.
Partially cover; cook, stirring
occasionally, until the
vegetables soften, 5 to
6 minutes. Add both
prosciuttos; stir until heated
through, about 2 minutes.
Add the tomato paste; stir
1 minute. Add the wine; stir
until absorbed, about 1 minute.
Add the passata and reduce
heat to low. Let the sauce
simmer, stirring occasionally,
while the pasta cooks.
■Salt the boiling water and add
the pasta. Cook until 1 minute
shy of the package directions.
Reserve about 1 mug of the
pasta cooking water; drain the
pasta. Toss the pasta, half of the
reserved cooking water, 1∕2 cup
cheese, and the herbs with the
ragu, adding more of the
cooking water if pasta seems
dry; season. Serve in shallow
bowls drizzled with EVOO.
Pass more cheese at the table.