Bucatini with Lamb & Ham Ragu

bucatini with lamb ham ragu
  • 4Servings


  • 1 tablespoon olive oil
  • 3/4 pound ground lamb
  • Salt and pepper
  • 1 small onion, finely chopped
  • 1 small carrot, grated or finely chopped
  • 1 leafy rib celery from the heart, finely chopped
  • 2 tablespoons fresh rosemary leaves, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 ounces sliced (1/8 inch thick) prosciutto cotto or other mild cooked ham, finely chopped
  • 2 ounces sliced (1/8 inch thick) prosciutto di Parma, finely chopped
  • 1 fat tbsp. tomato paste
  • 1/2 cup dry white wine
  • 2 cups tomato passata or tomato puree
  • 1 pound bucatini
  • 1/2 cup grated Pecorino Romano (a generous handful), plus more to pass at the table
  • 1/2 cup fresh flat-leaf parsley (a couple of small handfuls), finely chopped
  • 1/2 cup fresh mint (a couple of small handfuls), finely chopped
  • EVOO, for drizzling


Bring a large pot of water to a boil for the pasta.

In a large skillet with a lid, heat the olive oil, one turn of the pan, over medium-high. Add the lamb. Cook, stirring often and breaking up with a spoon, until browned, about 7 minutes; season with salt and pepper. Add the onion, carrot, celery, rosemary and garlic. Partially cover; cook, stirring occasionally, until the vegetables soften, 5 to 6 minutes. Add both prosciuttos; stir until heated through, about 2 minutes. Add the tomato paste; stir until blended, about 1 minute. Add the wine; stir until absorbed, about 1 minute. Add the passata and reduce the heat to low. Let the ragu simmer, stirring occasionally, while the pasta cooks.

Salt the boiling water, add the pasta and cook until almost al dente. Reserve 1 cup of the starchy cooking water; drain the pasta. Toss the pasta, 1/2 cup cooking water, 1/2 cup cheese and the herbs with the ragu, adding more cooking water if dry; season. Serve in shallow bowls drizzled with EVOO. Pass more cheese at the table for topping.