Strozzapreti with Lamb Ragu Recipe

Name: Strozzapreti with Lamb Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon fennel seeds; 1 tablespoon cumin seeds; 1 tablespoon Aleppo pepper or 1/2 tablespoon crushed red pepper; 1 teaspoon whole black peppercorns; 1 tablespoon extra-virgin olive oil; 2 pounds ground lamb; Salt; Freshly ground black pepper; 6 large garlic cloves, coarsely chopped; 1 large onion, coarsely chopped; 1 large fennel bulbhalved, cored and cut into 1/2-inch dice; 1/2 teaspoon sweet smoked paprika; 2 tablespoons harissa; One 14-ounce can whole tomatoes, chopped, liquid reserved; 2 cups chicken stock; 1 pound dried strozzapreti pasta; 1 pint cherry tomatoes, halved; 6 scallions, chopped; 1/2 cup thinly sliced mint leaves; Freshly grated sheep milk cheese, such as Everona Stony Man or pecorino, for serving

Servings: persons

1 tablespoon fennel seeds
1 tablespoon cumin seeds
1 tablespoon Aleppo pepper or 1/2 tablespoon crushed red pepper
1 teaspoon whole black peppercorns
1 tablespoon extra-virgin olive oil
2 pounds ground lamb
Salt
Freshly ground black pepper
6 large garlic cloves, coarsely chopped
1 large onion, coarsely chopped
1 large fennel bulbhalved, cored and cut into 1/2-inch dice
1/2 teaspoon sweet smoked paprika
2 tablespoons harissa
One 14-ounce can whole tomatoes, chopped, liquid reserved
2 cups chicken stock
1 pound dried strozzapreti pasta
1 pint cherry tomatoes, halved
6 scallions, chopped
1/2 cup thinly sliced mint leaves
Freshly grated sheep milk cheese, such as Everona Stony Man or pecorino, for serving

1
In a large enameled cast-iron casserole, combine the fennel, cumin, Aleppo pepper and peppercorns and cook over moderate heat until fragrant, 2 minutes.
2
Let cool, then wrap in cheesecloth and tie into a bundle.
3
Add the oil to the casserole and heat.
4
Add half of the lamb, season with salt and pepper and cook over high heat, breaking it up with a spoon, until browned, 3 minutes.
5
With a slotted spoon, transfer the lamb to a bowl.
6
Repeat with the remaining lamb.
7
Pour off all but 2 tablespoons of the fat from the casserole.
8
Add the garlic, onion and fennel and cook over moderate heat until softened, 8 minutes.
9
Stir in the spice bundle, paprika, harissa, tomatoes and their liquid and the stock.
10
Return the lamb and accumulated juices to the casserole and bring to a simmer.
11
Cover the ragu and simmer over low heat for 45 minutes, stirring occasionally.
12
Uncover and simmer until thickened, about 50 minutes longer.
13
Discard the spice bundle and season the ragu with salt and pepper.
14
In a large pot of boiling salted water, cook the pasta until al dente.
15
Drain and return to the pot.
16
Add the ragu and stir.
17
Fold in the cherry tomatoes, scallions and half of the mint.
18
Season with salt and pepper; transfer to a large bowl.
19
Top with the remaining mint and serve, passing the cheese at the table.

1574

kcal

Calories

Fat

139

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 tablespoon fennel seeds, 1 tablespoon cumin seeds, 1 tablespoon Aleppo pepper or 1/2 tablespoon crushed red pepper, 1 teaspoon whole black peppercorns, and more.

Yes, Strozzapreti with Lamb Ragu falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Strozzapreti with Lamb Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions