Tagliatelle with Quick Lamb Sugo

Tagliatelle with Quick Lamb Sugo
Photo by Scott Phillips


  • ¾ cup dry red wine
  • Kosher salt
  • 1 lb. fresh tagliatelle or fettucine
  • ¾ cup tomato juice
  • ¼ cup tomato paste
  • 1 small fennel bulb, trimmed, cored, and cut into small dice (about 1-¼ cups), plus 1 to 2 Tbs. chopped fennel fronds
  • 2 Tbs. extra-virgin olive oil
  • + 5 more ingredients
    • Freshly ground black pepper
    • Freshly grated Pecorino Romano for serving
    • 1 lb. ground lamb
    • 1 small onion, cut into small dice
    • 1 Tbs. chopped fresh oregano

Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat the olive oil in a 12-inch skillet over medium-high heat. Add the fennel, onion, and 1/2 tsp. salt. Cook, stirring frequently with a wooden spatula, until softened and just starting to brown, about 4 minutes. Add t...

View full recipe at Fine Cooking


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