Recipe type: Pasta
Cuisine: Italian
Prep time: 
Total time: 
Serves: 4
  • 14 oz (400 g) Pappardelle or egg ribbons
  • 1/2 cup Santa Cristina IGT Rosso wine
  • 4 tbsp extra-virgin olive oil
  • 1 Lb (450 g) ground lamb
  • 1/2 Lb (225 g) fresh spinach
  • 3.5 oz (100 g) carrots
  • 3.5 oz (100 g) celery
  • 5 oz (150 g) onions
  • 2 cloves garlic
  • 1/2 cup whole milk
  • 1/2 cup tomato puree
  • 1 tsp fennel seeds
  • 2 cloves
  • 2 juniper berries
  • 1 sprinkle black pepper
  • 2 tbsp Tuscan Pecorino
  • to taste table salt
  • 4.5 tbsp coarse salt
  1. SEARING THE MEATFirst, place a skillet over medium/high flame, then pour the meat along with 2 tbsp of olive oil, and sear the ground lamb until golden brown, stirring frequently. At this point, raise the flame and baste the lamb with ½ cup of Santa Cristina Rosso, keep cooking until the alcoholic part of the wine is completely evaporated. Finally, pour the meat in a bowl, covered.
  2. SAUTEED VEGETABLES SOFFRITTONow, rinse, peel and mince the carrots and onion. Then, mince the celery as well, and crush the garlic cloves.After that, prepare the "Soffritto". Pour the previously minced vegetables into a saucepan along with the cloves, the crushed juniper berries, the fennel seeds and two tbsp of olive oil. Then, saute over medium flame until soft and translucent, stirring as needed. At this point, add the tomato puree, then the meat.Eventually, low the flame and cover: you want the lamb rag├╣ very gently simmering under the lid for 3 hours. In case the sauce is drying too much, add of broth or water, a little at a time, and only if needed.
  3. FINISHING AND TOSSINGDiscard the stems of the spinach, then mince the leaves coarsely. After 3 hours, add the minced spinach and the milk, stir and keep cooking 30 minutes more.
  4. Now, cook the Pappardelle - or your preferred pasta - in a pot filled with 5 Qt of boiling water and 4.5 tbsp of coarse salt. Then, raise the pasta "al dente" and toss with the lamb ragu. Finally, garnish with grated Tuscan Pecorino and black pepper. Serve immediately.
Recipe by philosokitchen at