Funny Shapes With Mutton Sauce (Ragu Strengozze)

Directions

1. In a small bowl, combine the rosemary, onion, and pork fat, mixing thoroughly with your hands or possibly the back of a spoon to create a paste. Work quickly to avoid raising the temperature of the fat and melting it.
2. In a heavy-bottomed skillet, heat the herb, onion and fat mix till the onion is translucent/soft and the rosemary is fragrant. Season the mutton cubes with salt and pepper and brown on all sides in the fat, then add in the wine and cook over high heat for 2 min.
3. Add in the tomatoes, season with salt and pepper, to taste, and simmer, covered, for about 90 min, till the flavors have melded and the meat is falling apart.
4. Meanwhile, make the pasta according to the recipe and roll it out to the thinnest setting on a pasta-rolling machine. Using a paring knife, cut the pasta into uneven shapes and allow to dry.
5. Bring 6 qts of water to a boil and add in 2 Tbsp. salt. Add in the pasta and cook 6 min, till tender yet al dente. Drain the pasta and add in it to the pan with the lamb ragu.
6. Toss over high heat 1 minute, then divide proportionately among 4 warmed pasta bowls. Top with grated pecorino and serve immediately.
7. Abruzzo Eggless Pasta Dough: On a wooden board, place the flour in a mound. Form a well in the center and add in the egg whites and salt. Add in the water, a little at a time, while mixing in the flour and water with a fork. Using both hands, knead the dough into a ball, adding more flour as necessary, to obtain a smooth, pliable dough. Set the dough under an inverted bowl and let it rest 15 min. (Makes 1 lb. pasta)
8. This recipe yields 4 servings.