Pasta with Lamb
Pasta with lamb is a hearty supper made with lamb mince, tomatoes and oregano, a quick take on the lamb ragù that is served in central Italy. The mince gives the sauce a richer, slightly sweeter flavour than beef, and it simmers in one pan while the pasta boils. It makes a good change from spaghetti bolognese on a midweek evening.
- Total
- 41 min
- Prep
- 10 min
- Cook
- 31 min
- Serves
- 4
- Per serving
- 600kcal
Choosing the right cut for pasta with lamb
Lamb mince with 15–20% fat is the easiest choice, and it is sold in every supermarket. The fat gives the sauce a lot of flavour, but it needs spooning off after browning. Leftover roast lamb also works well, and the FAQ below explains how.
Dried oregano is classic, though rosemary suits lamb even better. Fresh mint stirred in at the end lifts the whole dish, particularly if the lamb is on the rich side. For a thicker, more rustic sauce, use rigatoni or pappardelle.
Making pasta with lamb
Tap a time to start a timer.
- Soften the onion Heat the oil in a large, deep frying pan over a medium heat. Add the onion and cook for , stirring often, until soft and translucent. Add the garlic and cook for without letting it colour.
- Brown the lamb Turn the heat up to medium-high and add the mince. Break it up with a wooden spoon and fry for about , until it is browned all over and there is no pink left. Spoon off most of the fat from the pan, leaving about a tablespoon.
- Simmer the sauce Stir in the tomato purée and cook for . Add the chopped tomatoes, oregano, salt, pepper and the water. Bring to the boil, then turn the heat down and simmer uncovered for , stirring now and then, until thick and glossy.
- Cook the pasta While the sauce simmers, boil the pasta in a large pan of well-salted water for less than the pack says. Scoop out a mugful of the cooking water, then drain.
- Combine and serve Tip the pasta into the sauce with a splash of the cooking water and toss over a low heat for , until the sauce clings to every piece. Taste and add more salt or pepper if needed. Serve scattered with mint or parsley.
Serving and variations
A green salad with a sharp lemon dressing cuts through the richness, and garlic bread goes down well with the sauce. If you roast a joint at the weekend, roast leg of lamb leaves enough meat for the leftover version. For a beef version of the same sauce, try pasta with meat sauce.
Common problems and fixes for pasta with Lamb
- The sauce is greasy.
- Lamb mince releases a lot of fat as it browns. Spoon most of it out of the pan before adding the tomatoes, keeping about a tablespoon for flavour.
- The sauce is thin and watery.
- Let it bubble for a few more minutes with the lid off. Tossing it with the hot pasta for a minute also thickens it, as the pasta absorbs some of the liquid.
- The pasta turns soft and stodgy.
- Take it out 1 minute before the pack time. It finishes cooking in the sauce, and a splash of the pasta water keeps everything loose.
Frequently asked questions about pasta with Lamb
Which pasta shape works best with lamb?
Rigatoni, penne and fusilli are good, as the ridges and tubes hold the meaty sauce. Pappardelle is excellent if you want something more special.
Can I use leftover roast lamb?
Yes. Skip the browning and stir about 350g of shredded or finely chopped cooked lamb into the sauce with the tomatoes. Simmer for 10 minutes until it is steaming hot all the way through.
Can you freeze the sauce?
Yes, for up to 3 months. Cool it quickly, freeze it in portions without the pasta and defrost it in the fridge overnight. Reheat it until steaming hot and cook fresh pasta to go with it. In the fridge it keeps for 2 days.
What can I use instead of oregano?
Rosemary and thyme both suit lamb: use a small sprig of rosemary, finely chopped, or 1 teaspoon of dried thyme.
How did you like the recipe?
4.8 / 5 · 76 ratings
