Lamb Sauce with Olives and Fettuccine



Serving size

about 1 1/2 cups sauce with 2 ounces pasta
60 Minutes

This recipe can be multiplied and keeps well for up to 3 days in the refrigerator.

Lamb Sauce with Olives and Fettuccine


1 tsp. Olive oil
2 clove Garlic, raw (minced)
1 large White onions (diced)
1 medium (about l2 ounces) Leeks (cleaned and sliced crosswise)
6 ounce Ground lamb
1 Tbsp. No salt added tomato paste
2 cup Water
1/8 tsp. Salt
1 to taste Black pepper
1/8 tsp., ground Dried tarragon
1/8 tsp., leaves Dried thyme
2 leaf Bay leaves
1/2 tsp., leaves Dried oregano
1/2 tsp. Dried or rubbed sage
8 large Green olives (green olives; sliced into strips)
3 quart Water
4 ounce Whole Wheat Fettuccine (or gluten-free pasta)
1/2 ounce Parmesan cheese (grated)


Place the olive oil in a medium skillet over medium-high heat. Add the garlic and cook for about 2 minutes.

Add the leek and onion reduce the heat to medium and cook, stirring frequently, until the onion has softened slightly. Add the ground lamb.

Cook until the lamb is browned and add the tomato paste, water, salt, pepper, tarragon, thyme, bay leaves, oregano, sage and olives.

Reduce the heat to medium-low and cook, stirring occasionally, until the liquid has reduced to about 1/2 cup and the sauce is thickened - about 40 minutes.

When the sauce is nearly done, place the water in a large sauce pan over high heat. When it boils, add the fettuccine and cook until it is just tender. Drain the pasta and add it to the sauce. Cook over low heat, tossing frequently, for about 2 minutes. Serve topped with the grated Parmigiano-Reggiano.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.


This is a low sodium recipe.

Recipe Notes

This sauce makes your home smell just wonderful. The lamb and olives with the warm herbs is so savory and comforting as it cooks. It’s hard to be patient with this and let the sauce finish because the aroma is so terrific, but it’s worth the wait.

"Madam, you stand there with your trembling tablespoon and you have not yet lived."

Graham Kerr, The Galloping Gourmet