Lamb Ragu Bucatini

INGREDIENTS:

  • 2 tablespoons unsalted butter

  • 1 medium-size (10-ounce) yellow onion, chopped (about 1 1/2 cups)

  • 5 garlic cloves, crushed (about 3 tablespoons)

  • 1 pound ground lamb

  • 1 cup dry red wine

  • 1 cup chicken stock

  • 1 (14.5-ounce) can whole tomatoes, undrained

  • ¼ cup finely chopped fresh oregano or 3 tablespoons dried oregano

  • 3 tablespoons ground coriander 

  • 2 dried bay leaves

  • 4 teaspoons ground Espelette pepper, divided, plus more to taste. I have no idea what this is.

  • Kosher salt, to taste

  • 1 pound fresh, uncooked bucatini pasta

  • 1 ounce pecorino Romano cheese, grated (about 1/4 cup)

  • 1 tablespoon plus 1 teaspoon grated lemon zest (from 2 lemons)

  • 1 teaspoon dried oregano

  • 12 pitted kalamata olives (about 1/4 cup)

1 Hour door to door

PREPARATION:

  • Step 1

    Melt butter in a large high-sided skillet over medium; add onion, and cook, stirring often, until softened but translucent, about 6 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute. Add lamb, and cook, stirring often and breaking up meat using a wooden spoon, until lightly browned, 6 to 8 minutes. Add wine; reduce heat to medium-low, and simmer until reduced by half, 6 to 8 minutes. Add stock, and simmer until reduced by half, 6 to 8 minutes. Add tomatoes with juices, breaking up loosely using a wooden spoon; stir in fresh oregano, coriander, bay leaves, and 2 teaspoons of the Espelette pepper.

  • Step 2

    Reduce heat in skillet to medium-low; simmer until sauce thickens and becomes bubbly, about 20 minutes, stirring every few minutes to prevent burning. Add salt and additional Espelette pepper to taste. Remove and discard bay leaves.

  • Step 3

    While sauce simmers, bring a large pot of lightly salted water to a boil over medium-high. Add pasta, and cook according to package directions until al dente. Drain, reserving 1/2 cup cooking water; set aside until ready to use.

  • Step 4

    Stir together cheese, lemon zest, and dried oregano in a small bowl. Set aside.

  • Step 5

    Add cooked pasta, olives, reserved 1/2 cup cooking water, and remaining 2 teaspoons Espelette pepper to sauce in skillet, stirring constantly until sauce coats pasta. Divide evenly among 4 bowls, and top evenly with reserved cheese mixture.