Made with nothing but meat and puréed tomatoes, this is the ultimate ragù for meat lovers, just like Nonna Ilde made for Sunday lunches. No garlic, onion, or basil—only tender lamb shanks, sliced lard, rich tomato sauce and irresistible meatballs. Nonna’s ragù was so iconic that we’d compete to see who could eat the most meatballs, while nonno savoured the lamb. For a winning touch, fry mini polpette as appetizers for the kids. More than just a meal, this dish is a nostalgic hug in a bowl, sparking laughter, stories and a little playful rivalry—an undeniable crowd-pleaser!

Ingredients

• 4 lamb shanks
• 1-2 thick slices of lard or pancetta (cubed pancetta works too)
• 3 tbsp olive oil
• 5000 g of pelati, puréed (or bottled passata)
• 1 kg (or more) rigatoni (or hand-broken candele pasta, like Nonna Ilde used)

Instructions

• Prepare the tomatoes. If using pelati, remove the seeds by rinsing them under a trickle of water and blend until smooth. Or, use passata for convenience.
• Heat olive oil in an extra-large pot over high heat. Brown the lamb shanks on all sides until golden. Depending on the pot size, fry two shanks at a time.

• Once the lamb shanks are browned, toss in the sliced or cubed lard/pancetta and reduce heat to medium-high. If a crust forms on the pan, deglaze with a splash of white wine. Cook until the lard or pancetta is crispy.
• Pour in the passata, ensuring the sauce fills at least three quarters of the pot. Stir well. Add more tomatoes if necessary.

• When the oil rises to the surface of the sauce, gently add the meatballs in batches. Stir gently to avoid breaking them before adding the next batch. Once all meatballs are in, reduce heat to medium and let the sauce simmer for 3-4 hours (or longer if you have time). Stir every 15 minutes to prevent sticking.

• In a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a large serving bowl with a ladleful of sauce at the bottom. Toss until the pasta is well coated.
• Transfer the meatballs and lamb shanks to a separate bowl, covering it to keep warm. Serve the pasta with extra sauce and a generous sprinkle of Parmigiano, with or without meatballs, depending on your preference.

Buon appetito!

Wine Pairing

Here are some perfect wines to go along this earthy, delicious dish.

From Abruzzo

Masciarelli Montepulciano d’Abruzzo is a vibrant, deep ruby-red wine with enticing aromas of red and black cherry, plum, and subtle balsamic notes. On the palate, it’s fruit-forward and lively, with a crisp, crunchy texture and smooth, velvety tannins. A fun and approachable expression of Montepulciano.

From Molise

Di Majo Norante Contado is a warm and expressive Aglianico from Molise, displaying a light ruby hue. It offers vibrant acidity, balanced by rich plum and cherry notes, complemented by hints of herbs, tobacco, and earthy underbrush. A bold yet refined take on this classic southern Italian varietal.