Lamb Sugo with Pasta Recipe


Nutrition

Cal/Serving: 487
Daily Value: 24%
Servings: 6

High-Fiber
Egg-Free, Peanut-Free, Soy-Free, Shellfish-Free
Fat11g17%
Saturated3g14%
Carbs78g26%
Fiber7g27%
Sugars14g0%
Protein16g33%
Cholesterol12mg4%
Sodium432mg18%
Calcium205mg21%
Magnesium90mg23%
Potassium649mg19%
Iron3mg16%
Zinc2mg15%
Phosphorus320mg46%
Vitamin A2060IU41%
Vitamin C29mg48%
Thiamin (B1)0mg13%
Riboflavin (B2)0mg10%
Niacin (B3)3mg13%
Vitamin B60mg16%
Folic Acid (B9)57µg14%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E2mg10%
Vitamin K34µg42%
Fatty acids, total monounsaturated4g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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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.

3.272725
Ratings22

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 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

DIRECTIONS

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

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