Egg Pasta with Lamb Sauce: Tagliolini Col Sugo di A

Name: Egg Pasta with Lamb Sauce: Tagliolini Col Sugo di Agnello
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 onion, finely chopped; 1 carrot, finely chopped; 1 bunch basil leaves, finely chopped; 1/4 pound pancetta, finely diced; 1 1/2 pounds lamb shoulder, cut into small chunks; Salt and pepper; 1 cup dry white wine; 1 (12-ounce) can San Marzano tomatoes, crushed by hand, plus their juices; 3/4 pound fresh egg tagliolini

Servings: persons

1
In a large, fairly deep skillet, heat the olive oil over high heat until almost smoking.
2
Add the onion, carrot, basil and pancetta and cook over medium-high heat until the pancetta fat has been completely rendered.
3
Season the lamb with salt and pepper and add it to the pan, cooking until it is browned.
4
Add the wine, let it cook 5 minutes, then add the tomatoes and 4 cups boiling water.
5
Season with salt and pepper and cook, covered, until the meat is tender.
6
With a slotted spoon, remove the meat and keep it warm, then add the fresh pasta to the sauce and cook until al dente.
7
When the pasta is cooked, return the meat to the pan, stir gently over heat for a few minutes and divide evenly among 4 warmed pasta bowls to serve.

718

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 onion, finely chopped, 1 carrot, finely chopped, 1 bunch basil leaves, finely chopped, and more.

Yes, Egg Pasta with Lamb Sauce: Tagliolini Col Sugo di Agnello falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Egg Pasta with Lamb Sauce: Tagliolini Col Sugo di Agnello

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions