Nutritional Info

Nutrition Facts

Serving Size 1 (103g)

Calories 219
Calories from Fat 118 (54%)
Amount Per Serving %DIV
Total Fat 13.1g 20%
Saturated Fat 5.1g 26%
Monounsaturated Fat 7.3g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 50mg 17%
Sodium 149mg 6%
Potassium 257.8mg 5%
Total Carbohydrate 4g 1%
Dietary Fiber 0.3g 1%
Sugars 0.6g
Protein 15.4g 31%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
Recipe Description
This recipe is from the Abruzzo region of central Italy.  The sauce is typically served with homemade egg pasta cut with a special device known as a guitar because it is shaped like a frame strung with wires.  It also works well in a hearty dish with gnocchi.
Prep time
15 min
Cook time
2 hr 20 min
Ready In
2 hr 35 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  pecorino romano or parmigiano-reggiano, freshly grated
1 Pinch(pn)  salt, to taste
1   bay leaf
1 Tablespoon(T)  tomato paste
8 Ounce(oz)  can imported italian tomatoes with their juice, chopped
1 Pound(lb)  lean ground lamb
2 Clove(clv)  garlic, finely chopped
1 Pinch(pn)  red pepper, crushed
1   red bell pepper, seeded and chopped
1   medium onion, finely chopped
2 Tablespoon(T)  olive oil
1 Pound(lb)  potato gnocchi


Prepare the gnocchi.  Then, in a large skillet, cook the olive oil onion, bell pepper, and red pepper until the vegetables are tender, about 10 minutes.  Add the garlic and cook 1 minute more.  Stir in the lamb and cook 15 minutes, stirring frequently to break up any lumps, until it is no longer pink.  Stir in the tomatoes.  Add the tomato paste, bay leaf, and salt.  Bring the sauce to a simmer and reduce the heat to low.  Cook, stirring occasionally, until the sauce is thickened, about 1 1/2 hours.  Bring at least 4 quarts of water to a boil.  Lower the heat so that the water boils gently.  Drop the gnocchi into the water a few pieces at a time.  Cook 30 seconds after the gnocchi rise to the surface.  Meanwhile, remove the bay leaf from the sauce.  Spoon a thin layer into a large heated serving bowl.  Skim the gnocchi from the pot with a slotted spoon, draining the pieces well.  Add them to the bowl.  Repeat with remaining gnocchi.  Top with the remaining sauce and cheese.  Serve hot.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.