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malloreddus al ragù di agnello

malloreddus with lamb ragù

Here's a slightly more Middle Eastern tasting version of the lamb ragù that's often served in Sardegna with malloreddus.

WHAT YOU'LL NEED TO DO
(scroll down for the full method)

  • prepare the ingredients

  • chop the veg for the soffritto

  • cook the soffritto

  • fry the lamb

  • add lamb to soffritto

  • add polpa and spices to soffritto

  • simmer the sauce

  • add milk

  • boil pasta

  • combine sauce and pasta

malloreddus with lamb ragù

INGREDIENTS

FOR FOUR PEOPLE

  • 500g minced lamb

  • 600-800g polpa (Mutti)

  • 1 clove garlic

  • 2 cloves smoked garlic

  • 1 stick celery

  • 4 small onions

  • 90g harissa paste

  • 2 celery sticks

  • oregano

  • white wine

  • cayenne pepper

  • pecorino


PASTA 500g

fresh malloreddus (Waitrose)


MANTECATURA (?)

minimal, simply combine

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METHOD

Begin with a soffritto of garlic, celery and opion and in a separate pan dry fry the lamb. Remove some of the excess fat as it renders (most lamb mince is about 20% fat!) and then add a splash of wine. When the wine's boiled off and you can't smell it strongly any more with your face over the pan, add the lamb to the soffritto and then stir in the polpa. Add the oregano and small amounts of harissa until you get the balance of flavours / heat you want. Simmer the sauce for anything between 60-120 mins.

Add a splash of milk during the last few minutes’ cooking, then set it aside to rest as you boil the pasta. Drain the pasta when it's cooked to your liking and then add it to the sauce, tossing to combine. Serve with pecorino and cayenne pepper for more heat.

NUTRITION per serving

  • KCAL: we're working on it!

  • Fat (g): TBC

  • Sat Fat (g): TBC

  • Carb (g): TBC

  • Sug (g): TBC

  • Fibre(g): TBC

  • Prot (g): TBC

  • Salt (g): TBC

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