Thick Spaghetti with Lamb-Saffron Ragu and Pecorino Romano

2018-03-21
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Ground lamb adds a flavor boost to this traditional ragu.

Instructions

Step 1

Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 2 min. less than directed on package.

Step 2

Heat oil in large rondeau on medium heat. Add onions; cook 5-7 min. or until translucent, stirring frequently.

Step 3

Increase heat to high; add lamb. Cook 8-10 min. or until meat is rendered and browned. Deglaze pan with wine. Cook until most liquid is evaporated. Add tomatoes and water; coarsely break up tomatoes with potato masher. Bring sauce to a simmer; reduce heat to medium low.

Step 4

Add saffron and salt and pepper to taste. Simmer mixture 10 min.

Step 5

Add cooked pasta and cheese to sauce; toss to coat.

Ingredients

  • 3 pounds Barilla Thick Spaghetti
  • 1/2 cup extra virgin olive oil
  • 1-1/2 cups diced yellow onion
  • 2-1/4 pounds ground lamb shoulder
  • 3 cups dry white wine
  • 3 cans (18 ounces) whole San Marzano tomatoes
  • 3 cups water
  • 1 tablespoon saffron threads
  • Kosher salt and ground black pepper
  • 12 ounces grated Pecorino Romano cheese
Recipe Type:
Chef Recommended Cuts
  • Thick Spaghetti
Related Recipes:

  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container serving
Amount Per Serving
Calories 474
Calories from Fat 180
% Daily Value*
Total Fat 20g
31%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 44mg
15%
Sodium 508mg
21%
Total Carbohydrate 49g
16%
Dietary Fiber 7g
28%
Sugars 6g
Protein 21g
42%
Vitamin A 9%
Vitamin C 13%
Calcium 18%
Iron 19%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.