Rigatoni with Braised Lamb Ragout

Rigatoni with Braised Lamb Ragout

Stolen ‘con permesso’ from Chef Emanuel Concas of Via Dei Mille in Soho, New York, this simple recipe, with just a few ingredients, makes a hearty and delicious meal. 
There’s more than just a coincidental overlap between Via Dei Mille and the famous street it draws its name from in Rome. Both are central points within major shopping districts; the narrow, quaint brownstone that houses the restaurant may as well be a genuine transplant; and just like the cafes and ristorantes on the Italian street, Via Dei Mille draws a well-heeled crowd.
Chef Concas’ delicate and nuanced touch comes across clearly on the menu at Via Dei Mille, in both his pasta dishes and entrees and the varied menu includes something for everyone’s tastes. Diners who prefer lighter and healthier fare don’t need to compromise flavor and quality—the Filetto di Sogliola alla Siciliana (Dover Sole) is perhaps the house favorite, cooked with a sauce of white wine, garlic, tomatoes, basil, and escarole. 
A heartier appetite, on the other hand, will enjoy the beautifully cooked Bistecca ai Funghi, or Grilled Sirloin Steak “Tagliata Style” with Portobello mushrooms, string beans, and cherry tomatoes. Chef Concas masters simplicity again and again with his elegant food.
With after dinner drinks that steal the spotlight, like the unforgettable and unique drinkable dessert Nutty Cannoli Martini, (a concoction of Faretti Biscotti Liquor, Frangelico, Malt Irish Cream, milk, and chocolate shavings), if you are anywhere near Soho, you have to stop in at Via Dei Mille!
About the chef: for Emanuel Concas, Via Dei Mille is the latest in a string of impressive employers. Having trained in the famous Scala di Giocca in Italy, he traveled the world cooking in prominent and highly-acclaimed restaurants such as the River Café in London, and Mezza Luna in Sydney. His journey in New York started at the MoMA’s Settemoma and took him through various Italian hotspots including San Pietro and La Gioconda before finally arriving at Via Dei Mille.

Via Dei Mille 
357 W. Broadway, 
NY, New York, 10013
212-431-0080 

Rigatoni with Braised Lamb Ragout is served at Via Dei Mille for $19.
This recipe makes 5 restaurant servings.

Rigatoni with Braised Lamb Ragout Ingredients:
1/2 kilo Rigatoni de Cecco (or your favorite brand)
1 pound fresh chuck of lamb 
1 1/2 small white onions 
1/2 cup extra virgin olive oil
1 1/2 cups white wine 
1 1/2 small cans of Italian plum tomatoes
Salt and pepper

Steal This Recipe® Step by Step Instructions:
Heat oven to 360 degrees.
Cut the lamb into big pieces and then sear it over high heat, turning on all sides, using some of the olive oil. 
Cut the onions julienne style (long, thin strips) and in another large saucepan sauté them until brown. 
Add the lamb and the remainder of the olive oil into the saucepan and pour on the white wine. 
Let the white wine reduce then add the peeled tomatoes.
Place the pan in the oven at 360degrees for 2 hours. 
Let it cool off and then add the salt and pepper. 
In another pot, boil water, salted to taste and add the rigatoni once boiling. 
Cook until al dente - about 10 minutes. 
Transfer the lamb ragout into another saucepan. 
Drain the pasta and add to sauce for 3 or 4 minutes on a high heat. 
Sprinkle with Parmesan cheese and black pepper and serve.
 

The following nutritional analysis is based on a 6oz. serving at home.

Nutritional information provided by www.menucalc.com