Molise is a small region in southern Italy. It's a sparsely populated, rugged, mountainous area, perfect for raising sheep. A friend whose family is orginally from the Molise recently sent me a great recipe for a lamb ragu that I think you will enjoy.
Fusilli con Ragu d'Agnello all Molisana , or Corkscrew Pasta with Lamb Sauce in the style of Molise, is a wonderful alternative to the usual beef or pork ragus. Plus, it's quick and easy to prepare.
The name fusilli comes from an implement resembling a knitting needle that was used to form pasta dough into a twisted corkscrew shape. It's the ideal pasta for catching this sauce in its curves and grooves.
3 cloves garlic, minced
2 Tablespoons fresh rosemary, minced with the garlic
1/4 cup extra-virgin olive oil
2 bay leaves
2 sweet red bell peppers, seeded and diced
1 small hot red pepper, seeded and diced OR 1 teaspoon red pepper flakes
1 pound ground lamb
2/3 cup dry white wine
1 16-ounce can plum tomatoes with their juice, roughly chopped
salt and fresh pepper
1 pound fusilli
grated pecorino cheese
Mince the garlic and rosemary together. Heat the olive oil over medium heat in a large saucepan and cook the garlic mixture and bay leaves until garlic softens (but do not brown).
Stir in peppers and cook for 2 minutes until they soften. Stir in the lamb and brown it slowly, breaking it up with a spoon as it cooks. Turn the heat up to medium high, add the wine, and stir until most of the wine evaporates.
Stir in the tomatoes and add salt and pepper to taste. Cover and reduce heat to a simmer and cook for 30 minutes. When done, remove the whole bay leaves and discard.
Cook the fusilli according to package directions. Drain and add to the saucepan. Stir to coat with sauce. Put in a big bowl and sprinkle with the cheese.
8 servings
Add a salad of mixed greens dressed with olive oil and vinegar, crusty bread, and a simple red wine and enjoy. Buon appetito!
