Lamb ragu with fresh fettuccine from The Good Fork Cookbook (page 55) by Sohui Kim and Rachel Wharton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • bwhip on March 21, 2022

    Quite delicious! Makes a big batch. I used my go-to pasta recipe for the fettuccine (from American Sfoglino), but when I saw how much ragu the recipe made, I figured I could freeze half of the ragu and still have plenty. Very tasty, with great depth of flavor.

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