Name: Malloreddus al ragù d’agnello (Malloreddus with lamb ragù and mint)
Yield: Serves 4
Cuisine: Italy
Ingredients: 150 ml/5 fl oz/⅔ cup red wine; 1 garlic clove, crushed; 400 g/14 oz canned chopped tomatoes; salt and freshly ground black pepper; 2 tbsp coarsely chopped fresh mint; 1 tbsp tomato purée (paste); 350 g/12 oz gnocchetti sardi; 30 g/1 oz/2 tbsp unsalted butter; 2 pinches of saffron strands; 75 g/2¾ oz pecorino cheese, grated; 350 g/12 oz lamb fillet, cut into small cubes; 4 tbsp olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

Malloreddus, also called gnocchetti sardi, are one of the two traditional pastas of Sardinia; they are made with a dough of durum wheat semolina and water to which saffron is added. The dough is shaped into sticks, cut into short pieces and these little pieces are pressed through a special wicker basket. Homemade malloreddus are found only in Sardinia and they are one of the best local specialities. However, dried gnocchetti sardi are industrially made and are widely available. They are