Flavorful Fridays: Tagliatelle with Lamb Sugo
Yikes! I’ve gotten quite behind in posting, which is very sad because I have lots of great recipes to share with you all! My parents visited last weekend, and my mom shared a great new recipe. She found a recipe from Mario Batali for a delicious lamb sauce. Of course, we had to give it a try! The lamb and pancetta add a lot of depth and flavor to the sauce (which you can imagine if you have eaten lamb before; it has a very distinct flavor), but it’s not overwhelming. Based on my mom’s recommendation, we made Fresh Rosemary Tagliatelle (use the egg pasta recipe and add as much freshly chopped rosemary as you want to the dough before you begin rolling it; I used about 1-1/2 sprigs). The hint of rosemary in the pasta is the perfect compliment to the lamb in the sauce. Although, using regular pasta would also be just fine. Because the bulk of the work is done in the crock pot, this is a great recipe to make the day before or to have nearly ready for when you get home from work.
Courtesy of Mario Batali
1-1/2 lb. lamb breast/shoulder
1 -14 oz. can tomato sauce
2 Tablespoons olive oil
1 onion, finely chopped
1-2 carrots, finely chopped
1 small bunch of basil, finely chopped
1/4 lb. pancetta, finely diced
1 cup dry white wine
1 -12 oz. can crushed san marzano tomatoes
Salt and Pepper to taste
Brown lamb in skillet and then place with sauce in crock pot on low for 10 hours. Remove meat, discard tomato sauce and remove fat, bones, and sinewy material, shredding meat as you go.
Heat olive oil over high heat, then add onion, carrot, basil, and pancetta. Cook until the pancetta fat has been completely rendered. Add the wine and simmer for about 5 minutes, then add the tomatoes, salt and pepper, and lamb. Simmer for about 45 minutes, then serve with fresh pasta. Enjoy!