Spaghetti a La Chitarra





1.In a terracotta pot (or regular stainless steel pot) brown chopped onion and carrot, and whole hot pepper in oil. Add meats, salt and pepper.  Cook for about 40 minutes and let brown.  Drizzle with white wine and cook until liquid has evaporated.

2.Incorporate the pureed and ripe tomatoes, add salt to taste and continue cooking at low heat for 1 hour.  Now add the bouquet garni and continue cooking for 1 more hour. 

3.Mix eggs and flour with a pinch of salt until well combined, knead until smooth and let rest for 15 minutes.  Using a pasta machine, roll out the dough into sheets and cut into spaghetti (traditionally would use a chitarra to cut the spaghetti). 

4.Boil spaghetti in salted water; drain and add sauce.  Lamb can be served as a second course with some vegetables. 

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