Fregola Sarda Con Ragu’ Di Agnello (Fregola with Lamb) 

Thu, 22 August 2024

Ingredients: 

• 300g Lamb (shoulder, leg, rump)  

• 200g Fregola  

• 600g Canned Tomatoes  

• 1 Onion  

• 1 Carrot  

• 1 Celery Stick  

• White Wine  

• Oil  

• Salt/Pepper  

• Veg Stock  

• Thyme 

• Rosemary 

 

Method: 

 

1. Cut the lamb in cubes of around 2x2 cm.  

1. Cut the vegetables in a similar size to the lamb.  

1. Have the stock on the heat simmering.  

1. Put a pot over medium heat, add the oil and start to cook the lamb meat; as it is cooking, add the salt and the pepper.  

1. After a few minutes, add in the diced vegetables, thyme and rosemary, and keep stirring.  

1. Deglaze with a good glass of white wine, let it cook for 4 minutes, add the canned tomato, and then top up with about 300ml of stock.  

1. Let it cook for about 2 hours, simmering. Check if you need to add more stock. 

1. In a pot of boiling salted water, cook the fregola for about 15 minutes, strain it and then add it to the pot with the lamb. 

1. Let it cook together for about 7-8 minutes then serve.  

1. Grate Sardinian Pecorino on top and enjoy.