Lamb Sugo with Pasta

Lamb Sugo with Pasta
Staff Writer
Lamb Sugo with Pasta

Krescendo Restaurant and Pizzeria

Lamb Sugo with Pasta

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.

Ingredients

  • 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

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.             

Nutritional Facts

Total Fat
30g
43%
Sugar
8g
9%
Saturated Fat
10g
42%
Cholesterol
116mg
39%
Carbohydrate, by difference
30g
23%
Protein
39g
85%
Vitamin A, RAE
189µg
27%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
148mg
15%
Choline, total
72mg
17%
Fiber, total dietary
5g
20%
Folate, total
85µg
21%
Iron, Fe
12mg
67%
Magnesium, Mg
110mg
34%
Manganese, Mn
1mg
56%
Niacin
14mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
448mg
64%
Riboflavin
1mg
91%
Selenium, Se
48µg
87%
Sodium, Na
465mg
31%
Thiamin
1mg
91%
Water
254g
9%
Zinc, Zn
6mg
75%

Lamb Shopping Tip

Look for meat that is bright red. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter.

Lamb Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Lamb Wine Pairing

Most red wines, especially cabernet sauvignon, but also including cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.