Let me preface this blog by telling you all that my initial intention was to create this dish with a duck ragu. However, in a failed attempt to find duck on the day I made this - apparently the city was fresh out - ergo lamb was my substitute.
If any of you have ever eaten at Buca restaurant in Toronto, this dish may look or sound familiar to you. They have an incredible bigoli with duck ragu on the menu that i literally order every single time I go there. One of my favorite pasta dishes of all time (and if you are an avid reader of my blog - you probably have caught wind how much i sexually adore anything pasta). Since Buca's pasta tickled my fancy so - I decided to pay extra close attention to flavors the last time I ate it - so i could attempt to replicate it at home. Well my dears - it was a success. A preview of what's to come? secret ingredient is cinnamon. yes. cinnamon.
To make a proper bigoli - you would need a meat grinder (or a meat grinder addition you can place on a kitchen aid mixer) - neither of which i currently own (note to hubs - get me these asap kisskiss). Instead I decided to opt for the labor intensive but ever so authentic Pici pasta which is basically hand rolling the noodles yourself - noodle.by.noodle. Sooooo let's get started shall we?
Ingredients: (serves 4)
For the Sauce:
1.5 lbs of boneless lamb shoulder, cubed.
EVOO
1 Spanish onion (chopped)
1 medium carrot (peeled and chopped)
4 cloves garlic (finely chopped)
1 celery stalk (chopped)
1 (28 oz can) san marzano tomatoes
1 1/4 cup of red wine (Chianti preferred)
1 cup chicken stock
3 tbsp tomato paste
salt and pepper
1 tsp Cinnamon
1/4 tsp nutmeg
12 fresh basil leaves
8 tbsp Mascarpone cheese
For the Duck Egg Pasta:
2 heaping cups all purpose flour
3 duck eggs
2 duck egg yolks
1 tbsp EVOO
salt and pepper
Generously salt and pepper your lamb on all sides. In a dutch oven, heat about 4 tbsp of EVOO until very hot (almost smoking), add your lamb and cook until brown on all sides. Remove and set aside on a plate. Add in your onions, carrot, celery and garlic and cook until soft (about 10 minutes). Add the tomatoes and quickly run a hand mixer through just to break up the tomatoes a little bit (only use a few pulses - you do not want to puree the whole mixture!) Add your wine, and chicken stock and bring to a boil. Add the lamb back, return to a boil and then lower the heat. Add the tomato paste and stir. Cover and allow to simmer for 2 - 2.5 hours.
While the sauce is simmering - make your pasta. On a clean surface, make a mound with your flour and create a well in the centre. In a small bowl, lightly beat together your eggs, yolks and olive oil and season with some salt and pepper. Add the egg mixture into the well and slowly (using a fork) integrate the flour into the egg (be careful not to break the walls of the well). Once the mixture is not runny, use your hands to knead it into a ball of dough. Work the dough for about 10 minutes until you have a nice, golden, uniform ball of dough. Cover in saran wrap and place in the fridge for 1 hour.
Remove the dough when ready and using a rolling pin, or a pasta machine, roll out the dough into a number of thin sheets of dough. Cut the sheets lengthwise into strips about the width of a pinky finger and then, using the palms of your hands, roll each strand in to little "snake-like" strands. Do this one by one until you have no more dough left - setting them aside on wax paper as you go.
When your lamb is soft enough to break apart easily with a fork, remove and allow to cool. Pull all the meat apart with a fork and return back to the pot. Simmer uncovered for another 35 minutes. The sauce should be quite thick. Add your nutmeg and cinnamon and then season with salt and pepper. Taste to check for seasoning.
While the sauce is on it's final simmer, cook your pasta in salted boiling water until al dente (taste to check). Strain well and place back into the pot. Ladel your sauce over the pasta and toss well to coat. Plate each serving separately and toss each serving with 2 tbsp of Mascarpone cheese. Garnish with basil and serve immediately.
Chefs Tip!
** If you would like to use duck for this recipe, simply substitute the lamb for 4 duck legs (fat trimmed) and change cook time from 2.5 hours to 1.5 hours. Follow all other instructions the same. ***
Enjoy :)
xo
Chef Natty
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