Recipes

Lamb Sugo With Pasta

Elizabeth Faulkner|

Lamb Sugo With Pasta
3.3 (12 ratings)
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Here's a great way to use any leftover roasted leg of lamb after an Easter or Passover celebration, or any night of the week when you've got leftovers from a Sunday roast. Click here to see Best Spring Lamb Recipes.
Servings
6
Ingredients
  • 1 tablespoon olive oil
  • 1 medium-sized yellow onion, diced finely
  • 1 carrot, diced finely
  • 2 stalks celery, diced finely
  • 1 parsnip, diced finely
  • 3 cloves garlic
  • 2 cup roasted leg of lamb, diced finely
  • 1 cup tomato purée
  • 1 cup dry red wine
  • 4 cup water
  • 3 stems italian parsley
  • 1 sprig marjoram
  • 1 teaspoon minced rosemary
  • salt and pepper, to taste
  • 1/2 teaspoon red chile pepper flakes
  • 1/4 cup dried currants
  • 1/4 cup pine nuts, toasted
  • 2 tablespoon capers
  • 1 tablespoon minced anchovies, packed in olive oil
  • 1/4 cup chopped kalamata olives
  • 1 pound fresh or dried pasta
  • 1/2 cup grated pecorino
  • zest of 1 orange
Directions
  1. Heat the olive oil in a large heavy pot over high heat. Reduce the heat to medium, add the onion, carrot, celery, parsnip, and garlic and let the vegetables sweat for a few minutes.
  2. Add the lamb, followed by the tomato purée and wine. Cook for 2-3 minutes. Then, add the water just to cover everything in the pot. Add the herbs and season with a little salt and pepper. Cook to reduce the liquid by ½.
  3. Then, add the chile flakes, currants, pine nuts, capers, anchovies, and olives. Season with salt and pepper, to taste.
  4. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions. Drain.
  5. In a pan, combine as much sauce as you like with the pasta adding a little grated pecorino cheese and serve in warm bowls with more grated cheese. Finish with a little grated orange zest.
 
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