This lamb ragu recipe, sometimes referred to as lamb sugo, is a delicious pasta recipe from Molise, a small region in south-eastern Italy. It uses simple Italian ingredients that really let the lamb flavors shine. If you are a lamb and pasta lover, you will love this easy lamb ragu recipe!
History
This particular recipe for pasta with lamb ragu comes from Molise, a small region on Italy’s Adriatic coast between Puglia and Abruzzo, which it was part of until 1963 when it became a separate region.
Molise has a small population and is Italy’s second smallest region after the Val d’Aosta. Here there’s lots of unspoiled land and mountainscapes and little industry. And many of the Molise population live off the land raising livestock such as pigs, cows and sheep. This is why lamb is a popular ingredient in the Molise kitchen.
This ragu is traditionally served with homemade cavatelli , a pasta called crioli (which is similar to homemade spaghetti alla chitarra from neighboring Abruzzo) or fusilli. Not many know that fusilli is a pasta shape which originated in Molise.
The fusilli in this recipe.
Normally made with durum wheat flour, water and a pinch of salt, homemade fusilli are created by twirling pieces of pasta dough around a wire or ferro and then leaving them to dry. In some cases eggs are also added to the dough.
Although I didn’t make homemade pasta for this dish, I used fusilli from a pasta maker in Molise called ‘La Molisana’. This company is Italy’s fifth largest pasta maker and is located at the foot of Mount Matese in Molise’s hinterland.
Although La Molisana is a commercial pasta maker, they are considered by Italians to be one of the top 5 commercial pasta producers in Italy, in terms of quality and taste.
There are, of course, different types of lamb ragu in Molise and throughout Southern Italy. This is a very simple version which contains only lamb (small pieces not minced) tomato passata (I used homemade) or peeled fresh tomatoes, rosemary, garlic, red wine and seasoning. This sauce is really tasty. In fact, I think because there aren’t a lot of other ingredients, the flavor of the lamb really holds sway.
Ingredients
Fusilli pasta: Its spirals are perfect for holding onto the thick ragu, making every bite as flavorful as the last. While fusilli is used in this recipe, the lamb ragu traditionally pairs well with cavatelli or spaghetti alla chitarra. It also goes well with most types of pasta, especially short pasta such as penne or thicker long pasta such as bucatini.
Lamb: I used lamb leg crosscut chops for the ragu, which are very meaty and flavorful. These chops lend a rich depth to the dish, making it exceptionally satisfying. Boneless shoulder or other lean cuts can also be used as great alternatives.
Garlic: Crushed garlic cloves provide a robust base flavor, enhancing the depth of the sauce. Make sure to use fresh garlic over pre-minced for the best flavor!
Red Wine: Deglazes the pan and adds a richness to the sauce, with the alcohol cooking off during simmering.
Tomato Passata: Provides a smooth, rich tomato base for the ragu. Tinned tomatoes can also be used for a slightly chunkier sauce.
Rosemary: Finely chopped fresh rosemary leaves infuse the ragu with a fragrant, earthy aroma that complements the lamb superbly.
Pecorino Romano: Optional, this sharp cheese adds a salty, umami kick that perfectly finishes the dish.
Expert Tips
Simmering the Sauce: Allow the sauce to simmer gently for at least one hour, but for an even richer flavor, consider letting it simmer slowly for 2 hours. The longer cooking time helps the flavors meld beautifully and the lamb becomes wonderfully tender.
Deglazing the Pan: After browning the lamb, deglaze the pan with red wine, making sure to scrape up any browned bits from the bottom of the pan with a wooden utensil to avoid scratching it.
Preparing in Advance: For the most flavor, prepare the lamb ragu a day ahead of time. After cooking, let the sauce cool, then cover and refrigerate it overnight. This resting extra storage time allows the flavors to meld and deepen, resulting in a richer and fuller tasting ragu.
Additionally, making the ragu ahead of time means less work on the day of serving, allowing you to enjoy time with your guests rather than being tied to the kitchen.
Step by Step Instructions
1) In a frying pan or iron skillet, heat the olive oil over medium heat. Add the crushed garlic and rosemary, cooking until the garlic softens, about 3-4 minutes.
2) Increase the heat to medium-high, add the lamb, and cook until browned, stirring continuously.
3) Pour in the red wine, let the alcohol evaporate, deglaze the pan, then add the tomato passata. Season with salt and ground black pepper.
4) Reduce the heat to low, cover, and let the sauce simmer for at least 1 hour, stirring occasionally. If the sauce becomes too dry, add more passata or some stock.
5) Bring a large pot of water to a boil. Add salt and return to a boil. Cook the fusilli pasta in the boiling water until al dente, according to package instructions. Reserve one cup of pasta cooking water, then drain the pasta.
6) Combine the cooked pasta with the lamb ragu. Add half of the grated Pecorino Romano if using, mixing well. If the sauce seems dry, add some of the saved pasta cooking water.
7) Serve immediately, topped with additional Pecorino Romano if desired.
Storage and Leftovers
Refrigeration: Allow the lamb ragu pasta to cool to room temperature before storing. Transfer the cooled lamb ragu into an airtight container and store it in the refrigerator. Properly stored, it will keep well for up to three days. If you have cooked pasta leftovers, store it separately to maintain the best texture.
Freezing: The lamb ragu freezes exceptionally well. Place it in a freezer-safe container, and it can be stored for up to two months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat the ragu gently on the stove over medium heat until it is heated throughout. If it seems too thick, add a little water, pasta water, or stock to adjust the consistency. If you stored the pasta separately, toss it with the reheated ragu once it is hot. Then reheat the pasta while slowly mixing until hot.
Bake the leftovers: If you have leftover lamb sugo mixed with pasta bake it with some grated pecorino sprinkle on top. It’s delicious!
FAQs
The best place to find high-quality lamb is usually at a local butcher or specialty meat market. These sources often offer the freshest options and may provide a variety of cuts. Additionally, some grocery stores with well-stocked meat departments or online meat suppliers can be good sources for quality lamb.
In Italian cuisine, ‘sugo’ refers to any sauce used for pasta, rice, or polenta. ‘Ragu’, on the other hand, is a type of sugo specifically made with meat. Making this lamb ragu also a lamb sugo recipe.
Cooking times can vary depending on the cut of lamb. Tougher cuts like shoulder may need a slightly longer cooking to become tender, while leaner cuts like leg can be cooked for shorter periods.
More Recipes You May Like:
If you try this lamb ragu with pasta recipe at home, I’d love to hear how it turns out. Write a comment here on the blog or join and post a comment and photo on my Pastaliciousness Facebook group.
Buon appetito!
Pasta with Lamb Ragu (Lamb Sugo)
This lamb ragu recipe, sometimes referred to as lamb sugo, is a delicious pasta recipe from Molise, a small region in south-eastern Italy.
Ingredients
- 14.1 oz boneless lamb (I used lamb leg crosscut chops but boneless shoulder or other lean cuts work well)
- 21.1 oz tomato passata or peeled tomatoes
- 2 sprigs rosemary leaves chopped
- 2 cloves garlic peeled and crushed
- 3 oz pecorino romano grated
- 3 tablespoon extra virgin olive oil
- ½ glass red wine
- salt for pasta and to taste
- black pepper to taste
Instructions
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In a frying pan or iron skillet, heat the olive oil over medium heat. Add the crushed garlic and rosemary, cooking until the garlic softens, about 3-4 minutes.
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Increase the heat to medium-high, add the lamb, and cook until browned, stirring continuously.
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Pour in the red wine, let the alcohol evaporate, deglaze the pan, then add the tomato passata. Season with salt and ground black pepper.
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Reduce the heat to low, cover, and let the sauce simmer for at least 1 hour, stirring occasionally. If the sauce becomes too dry, add more passata or some stock.
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Bring a large pot of water to a boil. Add salt and return to a boil. Cook the fusilli pasta in the boiling water until al dente, according to package instructions. Reserve one cup of pasta cooking water, then drain the pasta.
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Combine the cooked pasta with the lamb ragu. Add half of the grated Pecorino Romano if using, mixing well. If the sauce seems dry, add some of the saved pasta cooking water.
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Serve immediately, topped with additional Pecorino Romano if desired.
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Notes
The addition of cheese to the sauce is optional and for a dairy free version you can leave it out.
Nutrition
Calories: 546kcalCarbohydrates: 16gProtein: 26gFat: 40gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gCholesterol: 96mgSodium: 373mgPotassium: 944mgFiber: 3gSugar: 8gVitamin A: 861IUVitamin C: 16mgCalcium: 288mgIron: 5mg
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