Lamb Sugo with Pasta


  • 1 Tablespoon  olive oil
  • medium-sized yellow onion, diced finely
  • carrot, diced finely
  • stalks celery, diced finely
  • parsnip, diced finely
  • cloves garlic
  • 2 Cups  roasted leg of lamb, diced finely
  • 1 Cup  tomato purée
  • 1 Cup  dry red wine
  • 4 Cups  water
  • stems Italian parsley
  • 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

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.


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.             

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