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Spaghetti alla chitarra with Pork and Lamb Ragù
One of the most traditional recipes from Abruzzo, this spaghetti alla chitarra with meat sauce is to die for.
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Course:
Pasta
Prep Time:
30
minutes
minutes
Cook Time:
1
hour
hour
30
minutes
minutes
Total Time:
2
hours
hours
Servings:
4
people
Calories:
802
kcal
Author:
Guido Pedrelli
Ingredients
▢
1
lb
spaghetti alla chitarra
▢
1/3
lb
ground pork
▢
1/3
lb
ground lamb
▢
5
large tomatoes
diced
▢
1
jar
tomato passata
▢
1
small onion
diced
▢
1
carrot
diced
▢
3 1/2
tbsp
butter
▢
extra-virgin olive oil
Instructions
▢
Heat the olive oil in a pot over low heat, then add the onions and carrots and cook until the onion is translucent.
▢
Add the tomatoes, mix, and cook for 10 minutes.
▢
Add the ground meat and let it cook, mixing it with a wooden spoon and making sure to break down the meat into smaller pieces.
▢
Add the tomato sauce, then cover for 1 hour, stirring occasionally.
▢
Bring water to boil in a big pot.
▢
When the water boils, add salt and the spaghetti alla chitarra. Cook the pasta until al dente. Drain.
▢
Remove the lid from the ragu sauce and mix in butter.
▢
Top the pasta with the ragu sauce and an abundance of grated Parmigiano-Reggiano, then serve.
Calories:
802
kcal
|
Carbohydrates:
104
g
|
Protein:
32
g
|
Fat:
29
g
|
Saturated Fat:
14
g
|
Cholesterol:
82
mg
|
Sodium:
1049
mg
|
Potassium:
1461
mg
|
Fiber:
9
g
|
Sugar:
16
g
|
Vitamin A:
4875
IU
|
Vitamin C:
36
mg
|
Calcium:
87
mg
|
Iron:
5
mg
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