Pasta with Lamb Ragu (Lamb Sugo)
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
4
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Calories
546 kcal
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Course
Main Course
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Cuisine
Italian
Pasta with Lamb Ragu (Lamb Sugo)
Description
This Pasta with Lamb Ragu starts by sautéing crushed garlic and chopped rosemary in olive oil until fragrant. Lean lamb pieces are browned in this mixture, then deglazed with red wine before adding tomato passata. Salt and black pepper season the sauce, which simmers covered on low heat for at least an hour, tenderizing the lamb and consolidating flavors. The sauce can be thinned with extra passata or stock if it thickens too much.
Fusilli pasta cooked al dente is tossed with the lamb ragu and part of the grated Pecorino Romano for added richness. Reserved pasta water adjusts the sauce’s consistency. This hearty ragu suits a range of pasta types, including short shapes or thicker long strands.
The recipe allows preparation ahead of time and can be finished by baking with cheese on top. For dairy-free versions, cheese can be omitted. Gluten-free pasta substitutions accommodate dietary needs. This lamb ragu can be served as a comforting main course with simple sides or salad.
Ingredients
- 14.1 oz lamb I used lamb leg crosscut chops but boneless shoulder or other lean cuts work well, boneless
- 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
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 lamb ragu pairs well with various pasta types, including cavatelli and spaghetti alla chitarra.
- For gluten-free options, substitute the pasta with gluten-free varieties.
- Adding Pecorino Romano cheese is optional; omit it for a dairy-free meal.
- You can prepare the ragu ahead and finish it by baking with cheese before serving.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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