Capunti with Ragù Of lamb

Slice the onion thinly, so it can soften evenly during the browning and blend into the ragù. Also prepare the boneless lamb pulp, reducing it into pieces suitable for later mincing in the shallow pan.

Pour the extra virgin olive oil into a earthenware pot, add the onion and the meat, then brown over medium heatStir until the onion begins to soften and the lamb turns a uniform golden brown: this step develops the aroma and flavourful base of the ragù.

Moisten the browned meat with dry white wine and let the alcohol evaporate. Keep the shallow pan on the heat until the liquid reduces and the pungent aroma of the wine is no longer noticeable; the bottom should remain moist and aromatic, without drying out completely.

Add the tomato passata, season with salt to taste and pepper and mix to combine pan juices. Bring the ragù to a light boil, then lower the heat: the sauce should simmer gently, without boiling vigorously.

Cook the ragù over low heat Cook for about fifty minutes, maintaining a slow, even cooking. Stir occasionally and check the consistency: at the end, the sauce should be thicker, well-bonded, and fragrant, with the meat tender.

Chop it into ragù Add the boneless lamb, distributing it evenly throughout the puree. Continue until the meat is well incorporated and the seasoning appears smooth; taste and check the salt and pepper balance before cooking the pasta.

Bring to a boil Bring plenty of salted water to a boil and cook the capunti. Drain them. al dente, when the dough retains a slight resistance in the centre: it will finish mixing with the ragù without losing consistency.

Season the capunti with the ragù lamb and mix until the pasta is evenly coated. Serve with a generous sprinkling of pecorino grated, which adds flavor and intensity to the hot sauce.