Sardinian pasta with lamb sauce

Sardinian pasta with lamb sauce

Gnocchetti sardi al ragu di agnello

By
From
The Collection
Serves
4-6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
400g gnocchetti sardi
salt
pepper
80g aged pecorino cheese, grated

Sauce

Quantity Ingredient
5 tablespoons olive oil
1 large onion, finely chopped
600g lamb on the bone
or slices the lower part of the leg
100ml dry white wine
polpa di pomodoro or chunky passata, to cover the meat
2-3 bay leaves
rosemary needles

Method

  1. For the sauce, heat the olive oil in a pan, add the onion and fry gently to soften, about 6–7 minutes, then add the meat and stir to brown on all sides. Add the wine and heat to allow the alcohol to evaporate for a few minutes. Add the tomato pulp and herbs, cover and stew slowly on top of the stove for 2–3 hours. Check from time to time, and add a little water if the sauce seems too thick.
  2. Remove the meat from the juices and discard the bones. Cut or flake the meat into smaller pieces and return to the sauce. Season with salt and pepper to taste, and if extra moisture is still needed, add 2–3 tablespoons of pasta cooking water.
  3. Cook the pasta in plenty of boiling salted water until al dente, about 8–9 minutes. Drain and put in a large bowl with half of the sauce. Mix well, divide between the plates and top with a little more sauce and the pecorino.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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