Lamb Chops and Ragù with Malloreddus
"I learned to make ragu 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 ragu with the classic Sardinian pasta malloreddus, then serves it with succulent lamb chops.
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