Sunday Pasta®:Tagliatelle con Ragú di Agnello (Lamb)

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Sunday Pasta Tagliatelle con Ragu di Agnello 640

It’s that time of year again and I’ve got lamb on my mind. I can already taste our Easter leg of lamb, stuffed with garlic and rosemary. I love lamb chops too, especially at a cocktail party when the tiny little ones are called “lollipops.” Think about that.

Well actually don’t — though lamb is one animal that gives us a lot to think about. Tender and gentle, it’s the symbol of sacrifice.

I tried to keep this in mind last weekend when I made one into a ragú, served with tagliatelle.  It’s all so complicated. Alas, all one can do is give thanks and enjoy

Buona Pasqua.

Check out our wine pairings for this recipe.

Buon Appetito.
Ed Garrubbo

Sunday Pasta®:Tagliatelle con Ragú di Agnello (Lamb)

Total Time: 1 hour, 30 minutes

Serves: 4-6

Sunday Pasta®:Tagliatelle con Ragú di Agnello (Lamb)


1 lb tagliatelle (or fettuccine)
1 lb lamb meat (shoulder or back)
1 stalk celery
1 carrot
1 medium onion
1 sprig (1 teaspoon) rosemary, finely chopped
1/4 cup olive oil
1/2 cup white wine
1 28 oz can tomatoes, pureed
Salt, to taste
Pepper, to taste
Pecorino cheese, grated


Dice the carrot, celery and onion. In a large skillet, sauté them in the olive oil until translucent. Chop the lamb into small, bite-sized pieces and add to the vegetables, along with the rosemary, salt, and pepper. Stir together over a medium heat until the meat loses its color. Add the wine and stir together until it evaporates. Add the tomatoes and cook over low heat for about 30-45 minutes, until reduced. Add salt and pepper to taste.

Meanwhile, bring a large pot of salted water to boil. Cook the tagliatelle until al dente. Drain it and add it to the skillet with the sauce. Mix together thoroughly and serve immediately with a sprinkle of Pecorino cheese.


Edwin Garrubbo

Edwin Garrubbo

Ed Garrubbo has been studying, cooking, searching for, and thinking about la cucina italiana for as long as he can remember. He cooks a wide range of Italian dishes, but loves his pasta most. He visits restaurants, cooking schools, markets, and food artisans across Italy, and wherever Italians practice their craft. He is a member of the Accademia Italiana della Cucina, and is a citizen of both the United States and Italy.

4 Responses to Sunday Pasta®:Tagliatelle con Ragú di Agnello (Lamb)

  1. Senor Garrubbo,

    Fantastic! What a great recipe – simple enough for even my simpleton self to make.BTW, the website is looking great. Love how you’ve included all recipes – categorized them – Meat, Vegetables, Fish, etc. Great job.
    Buona Pasqua! Andrea

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  2. Edwin Garrubbo Edwin Garrubbo says:

    grazie! happy easter to you too!

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  3. Anonymous says:

    thankyou for the beautiful recipe i shall be making this in my cooking class in the upcoming weeks

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