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.
Servings: 4
Calories: 894kcal
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
- 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
Calories: 894kcal | Carbohydrates: 94g | Protein: 36g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 86mg | Sodium: 271mg | Potassium: 1105mg | Fiber: 7g | Sugar: 12g | Vitamin A: 5672IU | Vitamin C: 17mg | Calcium: 218mg | Iron: 5mg