Pasta with Lamb Ragu (Lamb Sugo)

Name: Pasta with Lamb Ragu (Lamb Sugo)
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 4 serving
Ingredients: 14.1 oz boneless lamb; 21.1 oz tomato passata or peeled tomatoes; 2 prigs rosemary; 2 cloves garlic; 3 oz pecorino romano; 3 tablespoon extra virgin olive oil; ½ glass red wine; salt; black pepper

User Reviews

5.0

48 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings
4
Calories
546 kcal
Course
Main Course
Cuisine
Italian

Pasta with Lamb Ragu (Lamb Sugo)

Daisy Meyer

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This easy to make lamb ragu recipe, sometimes referred to as lamb sugo, is a delicious pasta recipe from Molise, a small region in south-eastern Italy. Perfect for both weeknights and weekends. Make the ragu in advance or even the complete recipe and bake when ready to serve.

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Ingredients

Servings

14.1 oz boneless lamb (I used lamb leg crosscut chops but boneless shoulder or other lean cuts work well)
21.1 oz tomato passata or peeled tomatoes
2 prigs rosemary leaves chopped
2 cloves garlic peeled and crushed
3 oz pecorino romano grated
3 tablespoon extra virgin olive oil
½ glass red wine
salt for pasta and to taste
black pepper to taste

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Instructions

In a frying pan or iron skillet, heat the olive oil over medium heat. Add the crushed garlic and rosemary, cooking until the garlic softens, about 3-4 minutes.
Increase the heat to medium-high, add the lamb, and cook until browned, stirring continuously.
Pour in the red wine, let the alcohol evaporate, deglaze the pan, then add the tomato passata. Season with salt and ground black pepper.
Reduce the heat to low, cover, and let the sauce simmer for at least 1 hour, stirring occasionally. If the sauce becomes too dry, add more passata or some stock.
Bring a large pot of water to a boil. Add salt and return to a boil. Cook the fusilli pasta in the boiling water until al dente, according to package instructions. Reserve one cup of pasta cooking water, then drain the pasta.
Combine the cooked pasta with the lamb ragu. Add half of the grated Pecorino Romano if using, mixing well. If the sauce seems dry, add some of the saved pasta cooking water.
Serve immediately, topped with additional Pecorino Romano if desired.

Notes

This ragu is also traditionally served with cavatelli or spaghetti alla chitarra. However it goes well with most types of pasta especially short pasta such as penne or thicker long pasta such as bucatini.
To make this dish gluten-free, use a gluten-free pasta type.
The addition of cheese to the sauce is optional and for a dairy free version you can leave it out.
You can prep this recipe in advance and bake with some cheese on top when ready to serve.

Nutrition Information

Show Details

Calories 546kcal (27%) Carbohydrates 16g (5%) Protein 26g (52%) Fat 40g (62%) Saturated Fat 16g (80%) Polyunsaturated Fat 3g Monounsaturated Fat 19g Cholesterol 96mg (32%) Sodium 373mg (16%) Potassium 944mg (27%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 861IU (17%) Vitamin C 16mg (18%) Calcium 288mg (29%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 546 kcal

% Daily Value*

Calories	546kcal	27%
Carbohydrates	16g	5%
Protein	26g	52%
Fat	40g	62%
Saturated Fat	16g	80%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	19g	95%
Cholesterol	96mg	32%
Sodium	373mg	16%
Potassium	944mg	20%
Fiber	3g	12%
Sugar	8g	16%
Vitamin A	861IU	17%
Vitamin C	16mg	18%
Calcium	288mg	29%
Iron	5mg	28%