Lamb Neck Sugo with Flour Pasta Company Rigatoni

Lamb Neck Sugo with Flour Pasta Company Rigatoni

This recipe was provided courtesy of our friends at Flour Pasta Company in Cleveland, Ohio. Photography was provided courtesy of Burklehagen Food Photography. 

If you’re looking for a dish that will be the talk of your next dinner party, look no further than this recipe for Lamb Neck Sugo.

Matt Mytro, owner of local Cleveland Flour Restaurant and Pasta Company loves this recipe because “neck meat if often underused. It has so much flavor, and it works because lamb neck isn’t very gamey. This is a slow recipe that you can make with family & friends. You should be able to finish with a few bottles of wine by the time it’s completed!”

Combined with Flour Pasta Company’s authentic Italian pasta, this recipe is simply divine. Get started by filling your shopping car with lamb from Heinen’s Meat Department and Flour Pasta Company’s Rigatoni from Heinen’s Deli Department.

Lamb Neck Sugo

Ingredients

For the Lamb Neck Braise

  • 1 yellow onion, large dice
  • 3 celery ribs, large dice
  • 1 carrot, large dice
  • 12 cups chicken stock
  • 3 lamb necks from local butcher
  • 1/2 cup red wine
  • Salt and pepper

For the Banana Pepper Purée

  • 2 whole banana or Hungarian peppers
  • 1/2 cup olive oil

For the Lamb Neck Sugo

  • braised lamb neck meat, torn
  • 1/4 cup banana pepper purée
  • 2 28-oz cans whole San Marzano tomatoes
  • 2 cups heavy cream

Instructions

For the Lamb Neck Braise

  1. Preheat oven to 225° F.
  2. Season lamb neck with salt and pepper.
  3. In hot sauté pan, sear all sides of lamb neck. Remove lamb and place into a roasting pan.
  4. Add onion, celery and carrot to original sauté pan. Sweat vegetables until translucent, then add red wine and reduce by half.
  5. In roasting pan, pour vegetables over lamb. Pour in chicken stock, covering lamb fully.
  6. Place foil or lid on pan and cook in oven for 12 hours. Allow to sit at room temperature for one hour before removing lamb from liquid.
  7. Tear meat from bone, removing any fat or cartilage. Reserve meat for sugo.

For the Banana Pepper Purée

  1. Preheat oven to 450° F.
  2. Place whole peppers and oil in a small roasting pan. Roast for 20 minutes.
  3. Place whole roasted peppers, including seeds and stems, with oil into a blender and blend until smooth.

For the Lamb Neck Sugo

  1. Add all ingredients to a large pot and stir well. Simmer for 3 hours, stirring occasionally. Serve hot over pasta of choice.

Pro Tip: This sugo pairs best with Flour Pasta Co.’s rigatoni. Find it in Heinen’s Deli Department. 

Lamb Neck Sugo with Flour Pasta Company Rigatoni

Click Here to Print the Recipe for Lamb Neck Sugo.

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