Tagliatelle with lamb ragout and saffron

Tagliatelle with lamb ragout and saffron

Tags: Pasta Meat | Fish World cuisine
8

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

Ingredients

200 g
200 g
leg of lamb or lamb joint cut into small chunks
100 ml
vegetable stock
½-1
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

Preparation

  • 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.
  • Allergene_Egg

At a glance

Preparation time
75 min
Cooking time
8 min
Difficulty
medium
Servings
2

Nutritional information

per 100g
protein 8g
fat 10g
carbs 21g
calories 214
kj 901
Products in this recipe