Lamb Sugo with Pasta

Staff Writer
Lamb Sugo with Pasta
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
2709
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.             

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.

Nutritional Facts

Total Fat
164g
100%
Sugar
13g
N/A
Saturated Fat
69g
100%
Cholesterol
732mg
100%
Protein
212g
100%
Carbs
80g
27%
Vitamin A
120µg
13%
Vitamin B12
27µg
100%
Vitamin B6
2mg
96%
Vitamin C
25mg
42%
Vitamin E
2mg
12%
Vitamin K
42µg
53%
Calcium
306mg
31%
Fiber
8g
31%
Folate (food)
268µg
N/A
Folate equivalent (total)
268µg
67%
Iron
22mg
100%
Magnesium
354mg
88%
Monounsaturated
67g
N/A
Niacin (B3)
69mg
100%
Phosphorus
2185mg
100%
Polyunsaturated
15g
N/A
Potassium
3510mg
100%
Riboflavin (B2)
3mg
100%
Sodium
3453mg
100%
Thiamin (B1)
2mg
100%
Zinc
39mg
100%

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