LAMB PASTA SAUCE RECIPES

PASTA WITH ABRUZZI-STYLE LAMB SAUCE RECIPE - MARCELLA ...

Pasta with Abruzzi-Style Lamb Sauce Recipe - Marcella ... image

It’s the deep, intense flavor of lamb that sets this sauce apart from other classic meat sauces. So does the fact that the meat is not ground, but cut into small pieces and cooked as you would a stew. This recipe calls for lamb shoulder, but you can use another cut as long as it’s not too lean. Slideshow: More Meaty Pastas

Provided by Marcella Hazan

Total Time 50 minutes

Yield 4 to 6

Number Of Ingredients 11

Ingredients

1 tablespoon extra-virgin olive oil
1/4 cup chopped onion
2 ounces thinly sliced pancetta, finely chopped
1 tablespoon chopped rosemary
1/2 pound boneless lamb, cut into very fine dice
Coarse salt
Freshly ground pepper
1/2 cup dry white wine
One 28-ounce can Italian plum tomatoes, coarsely chopped, with their juices
1 pound penne or maccheroncini
1/3 cup freshly grated Pecorino Romano cheese, plus more for serving

Steps:

Put the oil and onion in a large skillet and cook over moderately high heat, stirring frequently, until the onion is pale gold. Add the pancetta and rosemary and cook, stirring occasionally, until the pancetta fat is rendered; the pancetta should remain soft. Add the lamb and cook until browned, 5 minutes. Season with salt and pepper and stir. Add the wine and simmer until evaporated, 10 minutes. Add the tomatoes and simmer gently, stirring from time to time, until the fat begins to separate from the sauce, 15 minutes.
Meanwhile, fill a large pot with 4 quarts of water and bring to a boil. Add 1 1/2 tablespoons of coarse salt, cover and return to a boil.
Add the pasta to the pot and stir rapidly with a wooden spoon. Cover and bring back to a boil. Uncover and cook the pasta, stirring frequently, until it is al dente.
Drain the pasta and immediately transfer it to a warmed bowl. Toss with the lamb sauce and the 1/3 cup of grated cheese. Serve at once, passing additional cheese at the table.

TOMATO SAUCE WITH LAMB AND PASTA RECIPE - NYT COOKING

Tomato Sauce With Lamb and Pasta Recipe - NYT Cooking image

Provided by Mark Bittman

Total Time 30 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 large onions, roughly chopped
1/4 cup olive oil
1 tablespoon fresh thyme leaves
2 teaspoons minced garlic
Pinch red-pepper flakes, optional
1/2 cup lamb juice from Slow-Braised Lamb Shanks
1 28-ounce can tomatoes, chopped or crushed, with their liquid
Meat from Slow-Braised Lamb Shanks
Salt and freshly ground black pepper
1 pound pasta, like pappardelle
Shaved pecorino Romano, optional

Steps:

Cook the onions in the oil over medium heat, stirring until very soft, about 20 minutes. Add the thyme, garlic, pepper flakes, lamb juice and tomatoes and cook, stirring, until saucy, about 20 minutes.
Stir in the meat and continue to cook, seasoning as necessary, until flavors meld, at least 15 minutes. Cook the pasta and serve with the sauce; garnish with cheese.

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