Lamb Sugo with Pasta Recipe


Cal/Serving: 500
Daily Value: 25%
Servings: 6

Egg-Free, Peanut-Free, Soy-Free, Shellfish-Free
Vitamin A2130IU43%
Vitamin C29mg49%
Thiamin (B1)0mg13%
Riboflavin (B2)0mg11%
Niacin (B3)3mg14%
Vitamin B60mg17%
Folic Acid (B9)63µg16%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E2mg10%
Vitamin K39µg48%
Fatty acids, total monounsaturated4g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

“Cheesy” Kale Chips
Instead of grabbing a bag of potato chips, make a batch of healthy kale chips from Paulding &...
Mongolian Skirt Steak
Executive Chef Kevin Long (from the kitchens of Red Lantern Restaurant and Lounge in Boston’s...
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

More Recipes By Elizabeth Faulkner

Lamb Sugo with Pasta
Krescendo Restaurant and Pizzeria

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.



  • 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 Details

Servings: 6

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).

Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
Please answer this Captcha to prove you are human
Enter the characters shown in the image.
Please answer this Captcha to prove you are human