Italian · intermediate
Sardinian Saffron Lamb Ragù With Gnocchetti Pasta
A comforting island pasta dish featuring ground lamb gently braised with saffron, garlic, and tomato sauce, tossed with small ridged pasta shell shapes.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a deep skillet over medium-high heat and brown the ground lamb for 6 minutes, breaking it into small crumbles.
- 02
Add the diced onion and minced garlic to the skillet, sautéing for 4 minutes until translucent and aromatic.
- 03
Stir in crushed tomatoes, halal beef stock, steeped saffron water, salt, and black pepper. Bring the liquid to a simmer.
- 04
Reduce heat to low, cover the skillet, and simmer the ragù gently for 20 minutes until the sauce thickens and flavors harmonize.
- 05
Cook the gnocchetti sardi in a large pot of boiling salted water until al dente, about 10 minutes, then drain thoroughly.
- 06
Toss the hot pasta directly into the simmered lamb ragù along with chopped basil, tossing for 1 minute before serving.
A LITTLE KITCHEN KNOW-HOW
Infusing Saffron
Extracting water-soluble aromatic compounds and color by soaking crushed saffron threads in warm liquid before adding to sauces.
Notes from the kitchen
- Steeping saffron threads in warm water first unlocks their rich golden color and earthy aroma throughout the whole ragù.
- Reserve a half-cup of pasta boiling water to loosen the sauce if it reduces too much during braising.
- Original home-cooking adaptation inspired by Italian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
