Lamb Sugo

Our Lamb Sugo is made with lamb chunks, onions, garlic, fresh tomatoes, beef broth and red wine and simmered in the oven creating a thick, mellow sauce. The addition of cocoa nibs and a short cinnamon stick give this sauce a magical depth of richness.

4.97 from 27 votes

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Prep Time: 15

Cook Time: 2 45

Total Time: 3

Servings: servings

Calories: 434kcal

Author: Pat Nyswonger

Ingredients

2 tablespoons olive oil
2 1/2 pounds lamb shoulder cut into small chunks
1 large onion finely chopped
4 garlic cloves minced or grated
2 tablespoons tomato paste
1 cup dry red wine
4 cups beef broth homemade or canned
1 pound cherry tomatoes halved
3 tablespoons cocoa nibs
2- inch piece of cinnamon stick
2 bay leaves
Salt and freshly ground black pepper
1 pound heirloom cherry/grape tomatoes halved
3 tablespoons chopped fresh oregano
3 tablespoon chopped fresh rosemary
1 pound flat pasta such as tagliatelle or fettuccine
Chopped fresh Italian parsley for garnish

Instructions

Preheat the oven to 250°F

To Make the Sugo:

Add the oil to a large skillet set over medium-high and when it is hot, and working in batches, add the lamb pieces, turning to brown on both sides. As the lamb browns, transfer them to a paper-towel lined plate.
When all the lamb pieces have browned, drain away all but 2 tablespoons of the fat in the skillet. Reduce the heat under the skillet to medium and add the onion and garlic. Cook until the onions are just translucent, about 3 minutes. Add the wine and stir to loosen any bits of lamb, stir in the tomato paste, mashing and mixing it into the liquid. Continue to cook and stir until the liquid has reduced by one-half, about 2-3 minutes.
Return the lamb pieces to the pan and add the beef broth, cherry tomatoes, cocoa nibs, cinnamon stick and the bay leaf.
Increase the heat to high and bring the sauce to a boil. Remove from the heat and transfer the pan to the pre-heated oven with a lid over it that is partially tilted. Let the Sugo cook in the oven for 2-1/2 hours or until it has thickened.
Transfer the sugo from the oven to a workspace. Remove and discard the cinnamon stick and bay leaf and gently stir in the heirloom tomatoes, oregano and rosemary.
Cover the pan tightly with the lid and keep warm while cooking the pasta.
Cook the pasta according to the manufacturer’s instructions. Drain and toss with the lamb sugo.
To serve, add portions to individual warmed pasta plates/dish garnished with chopped fresh parsley. Pass shredded parmesan cheese to guests to sprinkle on top of their portions.