Use boneless lamb shoulder cut into 1 cm pieces. Keep the sauce gently simmering until the meat is tender before adding the fregula.
Fregula con carne di agnello
Prep 20 min · Cook 1 hr 35 min · Serves 4 · Difficulty Medium
Method
Heat 25 ml of the oil in the heavy pan. Brown the lamb over medium-high heat for 6–8 minutes. Add onion and garlic, lower the heat and cook for 5 minutes, stirring.Heat 1¾ tbsp of the oil in the heavy pan. Brown the lamb over medium-high heat for 6–8 minutes. Add onion and garlic, lower the heat and cook for 5 minutes, stirring.
Add the wine for the lamb and let it bubble for 2 minutes. Add passata, half the salt and 100 ml hot broth. Cover loosely and simmer gently for 45–55 minutes, until the lamb is tender. Stir occasionally and add a little broth if the sauce catches.Add the wine for the lamb and let it bubble for 2 minutes. Add passata, half the salt and ½ cup hot broth. Cover loosely and simmer gently for 45–55 minutes, until the lamb is tender. Stir occasionally and add a little broth if the sauce catches.
Transfer the sauce and meat to a bowl. Heat the remaining oil in the same pan, add the fregula and stir for 1 minute. Add its reserved wine and let it evaporate. Return the lamb sauce and stir in 300 ml hot broth.Transfer the sauce and meat to a bowl. Heat the remaining oil in the same pan, add the fregula and stir for 1 minute. Add its reserved wine and let it evaporate. Return the lamb sauce and stir in 1¼ cups hot broth.
Simmer uncovered for the fregula’s packet time, usually 15–20 minutes. Stir often and add the remaining broth in small ladlefuls as the pasta absorbs liquid. Stop when the grains are tender and the sauce is loose enough to flow gently.Simmer uncovered for the fregula’s packet time, usually 15–20 minutes. Stir often and add the remaining broth in small ladlefuls as the pasta absorbs liquid. Stop when the grains are tender and the sauce is loose enough to flow gently.
Remove from the heat, stir in half the pecorino and taste before adding the remaining salt. Serve at once, scattering the rest of the cheese over the bowls.Remove from the heat, stir in half the pecorino and taste before adding the remaining salt. Serve at once, scattering the rest of the cheese over the bowls.
