Editorial sample recipeItalianintermediateHalalDairy-Free

Sardinian Saffron Lamb Ragù With Gnocchetti Pasta

Name: Sardinian Saffron Lamb Ragù With Gnocchetti Pasta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 450 g Ground lamb; 2 tbsp Olive oil; 1 medium Yellow onion, finely diced; 3 clove Garlic cloves, minced; 400 g Crushed canned tomatoes; 0.25 tsp Saffron threads, steeped in 2 tbsp warm water; 240 ml Halal beef stock; 340 g Dried gnocchetti sardi pasta; 0.25 cup Fresh basil, chopped; 1 tsp Salt and black pepper, divided (to taste)

A comforting island pasta dish featuring ground lamb gently braised with saffron, garlic, and tomato sauce, tossed with small ridged pasta shell shapes.

Prep: 15 min
Cook: 35 min
Total: 50 min

Technique to learn

Infusing Saffron

Extracting water-soluble aromatic compounds and color by soaking crushed saffron threads in warm liquid before adding to sauces.

Instructions

Step 1: Heat olive oil in a deep skillet over medium-high heat and brown the ground lamb for 6 minutes, breaking it into small crumbles.
Step 2: Add the diced onion and minced garlic to the skillet, sautéing for 4 minutes until translucent and aromatic.

Step 3: Stir in crushed tomatoes, halal beef stock, steeped saffron water, salt, and black pepper. Bring the liquid to a simmer.

Step 4: Reduce heat to low, cover the skillet, and simmer the ragù gently for 20 minutes until the sauce thickens and flavors harmonize.

Step 5: Cook the gnocchetti sardi in a large pot of boiling salted water until al dente, about 10 minutes, then drain thoroughly.

Step 6: Toss the hot pasta directly into the simmered lamb ragù along with chopped basil, tossing for 1 minute before serving.

Cooking tips

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.

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