- Total Time: 1 hour 30 minutes
- Yield: 4-6 1x
- 1 lb tagliatelle (or fettuccine)
- 1 lb lamb meat (shoulder or back)
- 1 stalk celery
- 1 carrot
- 1 medium onion
- 1 sprig (1 teaspoon) rosemary, finely chopped
- 1/4 cup olive oil
- 1/2 cup white wine
- 1 28 oz can tomatoes, pureed
- Salt, to taste
- Pepper, to taste
- Pecorino cheese, grated
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- Dice the carrot, celery and onion. In a large skillet, sauté them in the olive oil until translucent. Chop the lamb into small, bite-sized pieces and add to the vegetables, along with the rosemary, salt, and pepper. Stir together over a medium heat until the meat loses its color. Add the wine and stir together until it evaporates. Add the tomatoes and cook over low heat for about 30-45 minutes, until reduced. Add salt and pepper to taste.
- Meanwhile, bring a large pot of salted water to boil. Cook the tagliatelle until al dente. Drain it and add it to the skillet with the sauce. Mix together thoroughly and serve immediately with a sprinkle of Pecorino cheese.
It’s that time of year again and I’ve got lamb on my mind. I can already taste our Easter leg of lamb, stuffed with garlic and rosemary. I love lamb chops too, especially at a cocktail party when the tiny little ones are called “lollipops.” Think about that.
Well actually don't -- though lamb is one animal that gives us a lot to think about. Tender and gentle, it's the symbol of sacrifice.
I tried to keep this in mind last weekend when I made one into a ragú, served with tagliatelle. It’s all so complicated. Alas, all one can do is give thanks and enjoy