Barolo / Slow-braised lamb ragù with rigatoni and whipped ricotta from Wine Food: New Adventures in Drinking and Cooking (page 230) by Dana Frank and Andrea Slonecker

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

    Can substitute diced lamb for lamb shoulder.

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