Lamb Chops and Ragù with Malloreddus
"I learned to make ragù from sausage or the bits of meat and fat left over from butchering animals—including the scraps and tough shoulder meat from pigs, wild boars and lamb," says chef Efisio Farris. "This recipe honors the technique I learned from my mother, Katerina." Farris tosses the ragù with the classic Sardinian pasta malloreddus, then serves it with succulent lamb chops.
Slideshow:More Italian Dishes