Tuesday, April 8, 2014

Lamb Sugo

During the Chicago trip, I tasted some delicious things. One of my favorite dishes was the Sugo at Girl and the Goat, which featured pappardelle pasta, and I knew that I had to try making something similar myself in Columbus. Before we left the city, I made sure to stop by Eataly to pick up some of that pasta. The version here doesn't taste anything like what I was trying to replicate (I didn't know where to acquire goat, so I found a sugo recipe using lamb instead, and I didn't even try to find gooseberries), but it's still delicious in its own right.

Slightly adapted from Fine Cooking

  • Kosher salt
  • 2 Tbps extra-virgin olive oil
  • 1 small fennel bulb, trimmed, cored, and cut into small dice (about 1-1/4 cups), plus 1 to 2 Tbs. chopped fennel fronds
  • 1 small onion, cut into small dice
  • 1 lb. ground lamb
  • Freshly ground black pepper
  • 1/4 cup tomato paste
  • 3/4 cup dry red wine
  • 3/4 cup tomato juice
  • 1/3 Tbsp dried oregano
  • 1 lb. fresh pasta -- I used dried parappardelle instead of fresh, cooked according to package directions and drained
  • Pecorino romano cheese for garnish

Heat olive oil to medium-high heat. Add fennel, onion, and 1/2 tsp salt. Cook until onions start to brown, which should take about 4 minutes. 

Add the lamb, 1/2 tsp pepper, and another 1/2 tsp salt. Stir to break up the meat and cook until lightly browned and cooked thoroughly, which should take about another 4 minutes.

Move all your meat to one side of the pan, add tomato paste to the other side, and let it cook for a little bit before stirring into the meat. 

Add wine, then cook until most of liquid has evaporated, about 2 minutes. Add tomato juice and cook until sauce thickens and clings to the meat, about 2 minutes. Season with salt and pepper to taste, and add fennel fronds.

 Add cooked drained pasta to the sauce and cook for an additional minute, then remove from heat. 

I garnished with more fennel fronds, but forgot to add cheese. Still good :)


  1. Off topic a bit, but Columbus has one of the largest SOMALI refugee populations in N. America (I taught English at Community Refugee and Immigration Services when I lived there 2000-2004) and they are goat eating FIENDS!! If you're REALLY up for adventure, head north to Morse Rd., the heart of Somali Columbus. Markets, restaurants, shops... Some AMAZING finds, wonderfully friendly people (try their DELISH tea, CHAI infused w/cardamommmmmmm!) and (rumor has it, I'm not THAT brave!!) in addition to goat, you might even find CAMEL MEAT and camel cheese!! LOVE your blog... You inspire me and make my stoach GROWL every time I stop by!! Can't quite figure how you have the time w/med. school... When I was in grad. school "a few years back," I barely had time for a burger!! TAKE CARE!! :-)

    1. Thanks for the advice Val! I don't have a car currently, but I'll definitely try to make a trip out there once I can get a friend to take me, and I'll definitely blog about it if I get my hands on some camel meat/cheese :)