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.

6
Servings
881
Calories Per Serving
Deliver Ingredients

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.             

Nutritional Facts

Total Fat
39g
56%
Sugar
34g
38%
Saturated Fat
19g
79%
Cholesterol
72mg
24%
Carbohydrate, by difference
94g
72%
Protein
30g
65%
Vitamin A, RAE
187µg
27%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
13µg
14%
Calcium, Ca
175mg
18%
Choline, total
20mg
5%
Copper, Cu
1mg
0%
Fiber, total dietary
6g
24%
Folate, total
139µg
35%
Iron, Fe
13mg
72%
Magnesium, Mg
102mg
32%
Manganese, Mn
2mg
100%
Niacin
13mg
93%
Pantothenic acid
1mg
20%
Phosphorus, P
441mg
63%
Riboflavin
1mg
91%
Selenium, Se
23µg
42%
Sodium, Na
716mg
48%
Thiamin
1mg
91%
Water
220g
8%
Zinc, Zn
5mg
63%

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.