Tagliatelle with Lamb, Chard and Olive Ragu

Tagliatelle with Lamb,chard and olive Ragu

Tagliatelle with Lamb,chard and olive RaguA simple pasta dish using left over grilled leg of lamb, nutritious swiss chard, eggplant,

zucchini, grape tomatoes and kalamata olives in a not too rich sauce that screams with

flavor!! This is really delicious! Serve with a simply dressed salad and a Pinot Noir!

I just happened to grill a leg of lamb that had been marinated with lemon thyme,

oregano,rosemary, garlic, chopped preserved lemons and olive oil the day before; but if

you don’t have left overs just use cubed or ground lamb braised in the same herbs,

preserved lemons and olive oil for the same great taste!!


1/4 cup olive oil

2 garlic cloves, chopped

1 medium sweet onion, chopped

2-3 cups chopped leftover cooked leg of lamb

1 cup red dry wine

2 tablespoons tomato paste

2 cans of chopped tomatoes

1 teaspoon salt

2 teaspoons red pepper flakes

2 tablespoons cane sugar

1 tablespoon Sicilian seasoning, Victoria Gourmet

1 zucchini, chopped

1/2 eggplant, chopped

1 pint grape tomatoes

1 bunch flat leaf parsley, roughly chopped

1 bunch Swiss chard, chopped

1 cup pitted kalamata olives

1 pound cooked al dente tagliatelle or similar pasta

( note for gluten free diets choose a gluten free pasta)

In a large stock pot, heat the olive oil on medium high

add garlic and onions and brown

add the chopped lamb and braise

Add wine, tomato paste, tomatoes and seasonings

Add water to thin then add the rest if vegetables and olives

Simmer for 45 minutes to 1 hour

Meanwhile cook the pasta

Drain and add some of the sauce to the pasta

Serve pasta in deep bowls with sauce on top and Parmesan cheese if desired!

Serve with a crisp, lightly dressed salad and a good red wine! Enjoy!

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