Lamb Sugo with Pasta Recipe
Daily Value: 24%
Egg-Free, Peanut-Free, Soy-Free, Shellfish-Free
|Folic Acid (B9)||57µg||14%|
|Fatty acids, total monounsaturated||4g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
- 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 cups roasted leg of lamb, diced finely
- 1 cup tomato purée
- 1 cup dry red wine
- 4 cups 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 tablespoons 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
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.
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.
Then, add the chile flakes, currants, pine nuts, capers, anchovies, and olives. Season with salt and pepper, to taste.
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.
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.
Recipe DetailsServings: 6
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