Malloreddus Pasta with Lamb Ragu (Sardinian Gnocchi)

Name: Malloreddus Pasta with Lamb Ragu (Sardinian Gnocchi)
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 serving
Ingredients: 14.1 oz Malloreddus; 14.1 oz boneless shoulder or leg of lamb; 14.1 oz tomato passata; 2 garlic cloves; 2 bay leaves; 1-2 carrots; 1-2 celery stalks; 1 onion; 1.75 oz pecorino romano; ½ glass red or white wine; 3-4 tablespoon extra virgin olive oil; salt; black pepper; ½ fresh peperoncino (red chili pepper); 2 ladles stock

User Reviews

5.0

78 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings
4
Calories
894 kcal
Course
Main Course
Cuisine
Italian

Malloreddus Pasta with Lamb Ragu (Sardinian Gnocchi)

Daisy Meyer

Report

This delicious pasta and lamb dish from Sardinia is bound to be a winner with family and friends. It's rich and flavourful and not very difficult to make.

Share:

I Made This!

58 people made this

Print

16 people printed this

Save this

46 people saved this

Ingredients

Servings

14.1 oz Malloreddus (Sardinian gnocchi) or you can also use cavatelli or tagliatelle
14.1 oz boneless shoulder or leg of lamb
14.1 oz tomato passata or fresh tomatoes (deseeded and desknned)
2 garlic cloves peeled
2 bay leaves
1-2 carrots finely chopped
1-2 celery stalks finely chopped
1 onion peeled and finely chopped
1.75 oz pecorino romano grated
½ glass red or white wine
3-4 tablespoon extra virgin olive oil
salt for pasta and to taste
black pepper to taste
½ fresh peperoncino (red chili pepper) optional
2 ladles stock (you can use beef, chicken, vegetable or homemade lamb stock)

Add to Shopping List

Instructions

In a Dutch oven or large pot, heat the olive oil over medium heat. Add the bay leaves and garlic, sautéing until the garlic softens.
Increase the heat to high, add the lamb and peperoncino, and brown for about 5 minutes. Remove the lamb and set aside.
In the same pan, reduce to medium heat and add the onion, carrots and celery. Cook until the vegetables have softened, about 10 minutes.
Return the lamb to the pan. Pour in the wine and allow the alcohol to evaporate. Season with salt and pepper.
Add the tomato passata and broth. Bring to a simmer, cover, and cook on low heat for about 1 hour, or until the lamb is tender. Stir occasionally and add more broth, passata or water if the sauce thickens too much.
In the meantime, bring a large pot of water to a boil add salt and bring to a boil again. Add the malloreddus and cook until al dente, according to package instructions. Drain and reserve one cup of pasta water.
Add the cooked malloreddus to the lamb ragu. If the sauce is too thick, adjust the consistency with the reserved pasta water. Sprinkle with grated Pecorino Romano cheese and mix well.
Serve hot, with additional Pecorino on the side if desired.

Notes

Pasta Types: Traditionally this recipe is made with malloreddus or fregula. However, many different pastas would go well. For example tagliatelle or cavatelli.
Homemade Lamb Broth: If you prefer, you can also make your own lamb broth that would add more flavor. Start by peeling an onion and cutting it in half. Wash and roughly chop some celery and carrots into 2-3 large pieces. Place the lamb bones, prepared vegetables, and a bay leaf in a large pot. Cover with enough water to submerge all the ingredients and bring to a simmer.
Let it cook gently for at least an hour and a half, partially covered. During this time, skim off any fat that rises to the surface. This homemade broth will add a richer and more robust flavor to your lamb ragu.

Nutrition Information

Show Details

Calories 894kcal (45%) Carbohydrates 94g (31%) Protein 36g (72%) Fat 39g (60%) Saturated Fat 14g (70%) Polyunsaturated Fat 4g Monounsaturated Fat 18g Cholesterol 86mg (29%) Sodium 271mg (11%) Potassium 1105mg (32%) Fiber 7g (28%) Sugar 12g (24%) Vitamin A 5672IU (113%) Vitamin C 17mg (19%) Calcium 218mg (22%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 894 kcal

% Daily Value*

Calories	894kcal	45%
Carbohydrates	94g	31%
Protein	36g	72%
Fat	39g	60%
Saturated Fat	14g	70%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	18g	90%
Cholesterol	86mg	29%
Sodium	271mg	11%
Potassium	1105mg	24%
Fiber	7g	28%
Sugar	12g	24%
Vitamin A	5672IU	113%
Vitamin C	17mg	19%
Calcium	218mg	22%
Iron	5mg	28%