Pasta with Lamb Ragu (Lamb Sugo)
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.
Servings: 4
Calories: 546kcal
Ingredients
- 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 sprigs 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 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
Calories: 546kcal | Carbohydrates: 16g | Protein: 26g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 96mg | Sodium: 373mg | Potassium: 944mg | Fiber: 3g | Sugar: 8g | Vitamin A: 861IU | Vitamin C: 16mg | Calcium: 288mg | Iron: 5mg