This week for our homemade recipe, Spaghetti alla Chitarra con sugo di maile e agnello, we had some help from Nonna Box. Nonna Box is a monthly subscription of carefully curated gourmet Italian products that highlight a different region each month. Your box will ship on the 11th of each month, and be at your door and in your kitchen in just a few days later! Use code PHILLY for $15 off your order.
We loved receiving our Nonna Box. It’s like traveling through Italy without leaving your kitchen! Every month is themed with a different region of Italy, for July we tried the Abuzzo box. It came with 3 delicious recipes, on of our favorites we’re sharing today.
Let’s be honest, most nonnas don’t use recipes; they learn in the kitchen from their own nonnas. But, since we can’t transport you to their kitchens, we’ve done the next best thing:
We’ve persuaded them to put their wisdom into words, and now we’re sharing it with you.
While most of our nonnas’ tips are for Nonna Box members only, here are a few featured nonna recipes.
Your box comes with cards that detail regional culinary tradition, the box’s products and their local importance, as well as serving suggestions. As you eat your way through Italy, you’ll learn about authentic regional culture and cuisine.
Each box includes 6 full-size, imported, and hard-to-come-by Italian products from the month’s featured region. A local nonna from the selected region will share her story and her 3 favorite recipes (some of the recipes will use the box’s products).
Spaghetti alla Chitarra con sugo di maile e agnello
Ingredients
- 1 bag of pasta from Nonna Box
- 150 g ground pork
- 50 g ground lamb
- 5 big tomatoes, diced
- 1 jar of tomato sauce from Nonna Box
- 1 small onion, diced
- 1 carrot, dice
- 50 g butter
- Olive oil
Directions
- Heat the olive oil at low heat in a pot, then add onions and carrots
- Leave the onion to cook until translucent
- Add the tomatoes, mix and cook for 10 minutes
- Add the ground meat and let it cook, mixing it with a wooden spoon and making sure to break down the meat into smaller pieces
- Add the tomato sauce, then cover for 1 hour mixing occasionally
- Bring a large pot of water to boil
- When the water boils, add salt and spaghetti
- Remove the lid from the meat sauce and mix in butter
- Cook the pasta until al dente and drain it
- Top the pasta with your meat ragu and freshly grated parmigiano, then mangia!
Cover photo from Nonna Box. We would like to thank Guido for allowing us to sample Nonna Box.
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