Malloreddus Pasta with Lamb Ragu (Sardinian Gnocchi)
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
4
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Calories
894 kcal
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Course
Main Course
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Cuisine
Italian
Malloreddus Pasta with Lamb Ragu (Sardinian Gnocchi)
Description
Malloreddus Pasta with Lamb Ragu (Sardinian Gnocchi) combines small, ridged pasta with a rich lamb ragu made by browning lamb shoulder and simmering it slowly with aromatic vegetables like onions, carrots, and celery. The addition of tomato passata and broth creates a thick and fragrant sauce, enhanced with a splash of red wine and optional fresh chili for complexity. Cooking the lamb until tender ensures the meat becomes soft and infused with the herbal and wine flavors. The malloreddus pasta, traditionally from Sardinia, offers a firm bite and ridges that capture the hearty ragu well.
The ragu’s texture is thick and slightly chunky due to the minced lamb and vegetables, while the pasta provides a chewy, pleasant contrast. Once combined, the dish is topped with grated Pecorino Romano cheese which adds a salty and tangy finish to each bite. This recipe highlights the rustic flavors of lamb and Mediterranean-inspired ingredients, yielding a filling and comforting meal.
This dish is best served hot, allowing the cheese to melt slightly and mingle with the sauce. It pairs well with simple green salads or steamed vegetables. The method emphasizes simmering the ragu carefully to develop a deep flavor and tender texture in the meat, and the pasta is cooked to al dente to maintain structure in the final dish.
For more flavor, homemade lamb broth can be prepared by simmering lamb bones with vegetables and herbs. The ragu can be adjusted in thickness by adding more broth or water as needed during cooking.
Ingredients
- 14.1 oz Malloreddus (Sardinian gnocchi) or you can also use cavatelli or tagliatelle
- 14.1 oz shoulder of lamb or leg of lamb, boneless
- 14.1 oz tomato passata or fresh tomatoes (deseeded and desknned)
- 2 garlic peeled, cloves
- 2 bay leaf
- 1-2 carrot finely chopped
- 1-2 celery finely chopped, stalks
- 1 onion peeled and finely chopped
- 1.75 oz pecorino romano grated
- ½ glass red wine or white wine
- 3-4 tablespoon extra virgin olive oil
- salt for pasta and to taste
- black pepper to taste
- ½ red chili pepper optional, aka peperoncino, fresh
- 2 ladles stock (you can use beef, chicken, vegetable or homemade lamb stock)
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
- This recipe traditionally uses malloreddus or fregula pasta, but cavatelli or tagliatelle are good alternatives if unavailable.
- Making a homemade lamb broth by simmering lamb bones with onion, celery, carrots, and a bay leaf can enhance the ragu’s flavor.
- Add broth or water during simmering if the sauce thickens too much to maintain a balanced texture.
- Simmer the ragu slowly until the lamb is tender, about an hour, for best results.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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