Saturday, August 27, 2011

Pasta = Cavatelli + Lamb & Guanciale Ragu + Valley Shepherd Sheep's Milk Ricotta

"PorcSalt is a local Philadelphia Charcutier with amazing products like red wine bacon, and wonderful guanciale. If you aren't in Philly, you can find a good charcutier near you or substitute the guanciale for good bacon or pancetta." - Corey

Makes 6-8 portions
what you need:
Lamb, lean ground, 1 lb.
Lamb, chopped fine, 1/2 lb.
Chicken Livers, 1/4 lb. (optional)
Onions, minced fine, 1 cup
Celery, minced fine, 1/2 cup
Carrots, minced fine, 1/2 cup
PorcSalt Guanciale, small dice, 1/4 Lb.
Red Wine, 3/4 cup
Canned San Marzano Tomatoes, chopped, 3 cups
Tomato Paste, 1/8 cup
Veal Stock, 1/2 qt.
Whole Milk, 1 cup
Sage, chopped, 2 Tbsp.
Rosemary, chopped, 1 Tbsp.
Bay Leaves, 3 ea.
Sea Salt, to taste
Black Pepper, cracked, to taste
Nutmeg, to taste
Red Chili Flakes, to taste 
Cavatelli Pasta, cooked, 2 lbs.
Valley Shepherd Creamery Sheep's Milk Ricotta, 10 oz.
how you make it:
1. In a large sauce pot, heat the guanciale over medium high heat until lightly browned.
2. Add the chicken livers and cook until lightly browned.

3. Add lamb and brown. Add the celery, carrots, and onions and continue to cook until the onions are lightly caramelized.
4. Deglaze with red wine, scraping the bottom of the pan to incorporate the fond (caramelization) into the sauce. 
5. Add the remaining ingredients, turn the heat down to low, and simmer slowly for 3 hours,. Adding more stock if necessary. Remove the bay leaves.
6. Cook the pasta until al dente and toss in the sauce with a small amount of the pasta water, allowing it to cook in the sauce for at least a couple of minutes.
7. Divide the pasta evenly in bowls and garnish with 2 ounces of sheep's milk cheese for each bowl.

*note: it is best to make this sauce a day ahead and allow the flavors to develop.