Recipe provided by | Chef Dylan Girodan Piatti
Servings: 4
INGREDIENTS
Boneless American Lamb leg 3 pounds
Pork butt 1 pound
Carrots 2
Onion 1
Celery stalk 1
Garlic, chopped 1/2 cup
Oil 1/2 cup
Bay leaf 1
Mint 1 tablespoon
Chili flakes 1 tablespoon
White wine 1 cup
Crushed San Marzano tomatoes, drained 2 cups
Tomato paste 4 tablespoons
Veal or rich chicken stock 2 cups
Fresh pappardelle 1 pound
Grated pecorino 1 cup
DIRECTIONS
In a large pot, add salted water; bring to a boil. Freeze a grinder attachment.
Cut leg and pork into 1-inch cubes; place in freezer while preparing other ingredients.
Rough chop carrots; pulse in food processor until very small. Chop onion and celery; pulse in food processor until very small. Grind meats twice through medium die.
In a medium saucepan, heat oil; add meat. Stir frequently; cook until no longer pink. Add vegetables, bay leaf, mint and chili flakes; continue to cook over medium heat for 20 minutes, stirring regularly. Add wine; cook until dry. Add tomatoes and paste; cook an additional 5 minutes. Add stock; cook until reduced by half. Season to taste.
Cook pappardelle in the salted water until tender, about 45 seconds. Toss with lamb ragout. Divide into four warmed bowls; top with pecorino. Serve immediately.