Servings
Font
Back
0 from 78 votes

Malloreddus Pasta with Lamb Ragu (Sardinian Gnocchi)

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.

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

Ingredients

  • 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)

Instructions

    Cup of Yum
  1. 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.
  2. Increase the heat to high, add the lamb and peperoncino, and brown for about 5 minutes. Remove the lamb and set aside.
  3. In the same pan, reduce to medium heat and add the onion, carrots and celery. Cook until the vegetables have softened, about 10 minutes.
  4. Return the lamb to the pan. Pour in the wine and allow the alcohol to evaporate. Season with salt and pepper.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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

% 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.