Tagliatelle with Lamb Sauce

Tagliatelle con Sugo d’Agnello

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 450 g/1 lb fresh tagliatelle
  • 600 g/1 lb 5 oz lamb, finely chopped
  • olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 450 g/1 lb tomatoes, peeled and finely chopped
  • salt and freshly ground black pepper
  • 2 fresh red chillies, seeded and finely chopped
  • pinch of dried chilli flakes
  • 1 glass dry white wine
  • 2 tablespoons finely chopped parsley
  • dry pecorino cheese for grating on top


    Fry the lamb in olive oil until sealed. Remove and reserve. Add the onion and garlic to the pan and fry until golden and soft. Stir in the tomatoes and cook briefly.

    Return the lamb to the tomato mixture. Season with salt, pepper and fresh chillies and dry chilli flakes. Add the white wine and a little water, and cook for 30 minutes. Add the parsley at the last moment and check the seasoning.

    Serve sugo d’agnello on top of the tagliatelle, with pecorino cheese grated over.

    This recipe comes from the mountainous region of the Abruzzi, just south of the Marche region, where lamb is plentiful. It is almost unknown in the other regions of Italy for lamb to be used in a sauce. In the Abruzzi area, the pasta served with this sauce would be maccheroni alla chitarra. The noodles are cut on a ‘guitar’, a rectangular frame strung with a large number of wires.