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Fettuccine with Lamb-and-Mushroom Ragù



  1. 2 tablespoons unsalted butter
  2. 2 tablespoons extra-virgin olive oil
  3. 1 pound ground lamb
  4. Salt
  5. 3/4 pound white or cremini mushrooms, thinly sliced
  6. 2 garlic cloves, minced
  7. 2 tablespoons tomato paste
  8. 1/2 teaspoon finely chopped rosemary
  9. 1/2 teaspoon crushed red pepper
  10. 1 pound fettuccine
  11. Freshly grated Pecorino Romano cheese, for serving
  1. In a large deep skillet, melt the butter in the olive oil. Add the lamb, season with salt and cook over moderately high heat for 8 minutes, breaking up the meat. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are tender and any liquid is evaporated, about 8 minutes. Stir in the tomato paste, rosemary and crushed red pepper and cook for 1 minute. Remove from the heat and keep warm.
  2. Bring a large pot of salted water to a boil. Add the fettucine and cook until al dente. Drain, reserving 1 cup of the cooking water.
  3. Add the fettucine and the reserved cooking water to the skillet and cook over moderately high heat, stirring, until the pasta is coated in a thick sauce, about 1 minute. Transfer the pasta to bowls and serve, passing the Pecorino at the table.