Tagliatelle with lamb ragout and saffron

Tagliatelle with lamb ragout and saffron


This Abruzzo specialty uses the noblest of spices: already in Roman times, precious saffron was highly appreciated.


200 g Tagliatelle
200 g leg of lamb or lamb joint cut into small chunks
100 ml vegetable stock
1/2-1 chopped onion
1 clove of garlic, chopped
1 sprig rosemary
1 sprig oregano
1 sprig thyme
1 sprig sage
1 bay leaf
1 g saffron threads
50 ml olive oil
100 g cherry tomatoes
5 basil leaves
50 ml red wine
a little bit of grated pecorino (sheep's cheese)
to taste salt and pepper


  • Sauté onion and garlic in olive oil, add the leg of lamb cut into cubes and brown everything well.
  • Season with salt and pepper, deglaze with red wine.
  • Add the saffron to the vegetable broth and pour over the meat, then add the bay leaf.
  • Covered, let the lamb sauce simmer over a moderate heat for 45 minutes.
  • Ten minutes before the end of cooking, add cherry tomatoes, thyme, oregano, rosemary, sage and basil leaves and bring again to a boil for a short time. Cook the tagliatelle pasta in salted water for 8 minutes until al dente.
  • Mix the noodles into the sauce and serve sprinkled with cheese.
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