For The Flavor Experience, this recipe was made with Australian lamb. Chicory adds a bitter note to balance the rich meat sauce.


Cellentani with Spicy Lamb Ragout and Chicory
4 pounds Barilla Cellentani
1/2 cup extra-virgin olive oil
4 diced medium yellow onions
1 tablespoon red pepper flakes
4 large sprigs fresh rosemary
4 pounds ground lamb
1 quart red wine
4 bay leaves
as needed salt
as needed black pepper
4 bunches chopped chicory
4 cloves minced garlic
2 cups grated romano cheese