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Guitar-string cut pasta with lamb ragù captures the pastoral heart of Abruzzo's cuisine. High protein and deeply mediterranean, this family favorite freezes beautifully for meal prep.
Cut lamb shoulder into 1-inch cubes, pat dry, and season with 1 teaspoon salt and half the black pepper.
Heat olive oil in a heavy Dutch oven over medium-high heat. Brown the lamb in batches for 6–8 minutes, ensuring a deep sear.
Reduce the heat to medium. Add onion, carrot, and celery, and cook for 7–8 minutes, stirring to release moisture and scrape browned bits.
Pour in white wine, simmer until reduced by half, then add crushed tomatoes, bay leaves, rosemary, and remaining salt and pepper.
Reduce to low, cover, and simmer gently for 1.5 hours, stirring occasionally and adding water if sauce thickens too much.
Bring a large pot of salted water to a boil. Cook maccheroni alla chitarra until al dente, about 8 minutes. Reserve 1 cup pasta water.
Remove bay leaves from sauce. Toss drained pasta with the ragù, adding reserved pasta water as needed to achieve a silky coat.
Serve immediately, topped with freshly grated Parmesan cheese.
