Lamb Sauce For Pasta Bruzzi Style Food

PASTA WITH ABRUZZI-STYLE LAMB SAUCE

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 ½ 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.

LAMB SAUCE FOR PASTA, BRUZZI STYLE

Steps:

• Trim away any gristle, but none of the fat, from the lamb. Cut the meat into very very fine dice. Put the oil an the onion in a 10-inch skillet and turn on the heat to medium high. Cook, stirring frequently, until the onion becomes colored a pale gold. Add the pancetta and rosemary turning them over with a wooden spoon to coat them well. Cook, stirring from time to time, until the pancetta's fat has melted completely, but do not let the pancetta cook until crisp. Put in the lamb dice, turning them over and cooking until the meat has been browned on all sides; add salt and liberal grindings of black pepper turning the contents of the pan over again two or three times with a wooden spoon. Add the wine and let it simmer until it has completely evaporated. Add the tomatoes and cook at a steady but gentle simmer, stirring from time to time, until the fat begins to separate from the sauce about 15 minutes. Cook and drain the pasta and toss it immediatly and thoroughly in a warm platter with the sauce. If necessary reheat the sauce while the pasta is cooking. Stir in half the grated cheese, and bring to the table with the remaining cheese on the side. You can prepare the sauce a day or two in advance, reheating it thoroughly before tossing with the pasta.

SARDINIAN LAMB WITH SAUCE AND PASTA

Steps:

• Pre-heat oven to 325.
• In a food processor, combine 2 tbs of olive oil, salt, pepper, 2 large sprigs of rosemary leaves, garlic and process.
• Cut several deep slits into the meat and fill with the above mixture. Rub the rest of the mixture over the outside of the lamb.
• Heat a large, deep, oven proof baking pan to medium high heat and add 1 tbs. of olive oil.
• Brown the leg all over.
• Lift the meat and place the three large sprigs of rosemary beneath it.
• Add the tomatoes with juice, onions, peppers, salt and pepper to taste.
• Cover with foil and cook for 17 minutes per lb (medium rare).
• Remove meat from pan, cover with foil and let rest for 15 minutes.
• While the meat is resting, cook the pasta to one minute shy of the box instructions for al dente. Be sure to use lots of water and add a good amount of salt to the water once it comes to a boil.
• Place the sauce made with the lamb in a large pot over medium heat.
• A minute before the pasta is done, add 2 small ladles of the pasta water to the sauce if you think it is too thick.
• Drain the pasta and add to the sauce.
• Toss well, grate in some parmesan cheese and simmer for a minute or two.
• Place the pasta and sauce in a pretty family style serving platter.
• Add 2 tbs of olive oil and toss.
• Thinly slice the lamb and place on top of the pasta.
• Grate on a little more parmesan cheese and sprinkle with chopped fresh basil if you have it --.
• Enjoy!

LAMB SAUSAGE PASTA

Steps:

• Heat stockpot of salted water to boiling. Add pasta; cook as directed on package.
• In 12-inch skillet, heat oil over medium heat. Add sausage; cook about 10 minutes, turning once, until golden brown and no longer pink (160°F). Remove sausage from skillet to plate.
• In same skillet, heat pasta sauce to a simmer, scraping bottom of skillet to lift brown pieces leftover from cooking sausage.
• Add 1/4 cup pasta water and the drained cooked pasta; toss. Cook 1 minute. Transfer to large serving platter. Top with sausage, cheese and basil.

TOMATO SAUCE WITH LAMB AND PASTA

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.

PASTA WITH BRAISED LAMB SHANK RAGù

Steps:

• Heat oven to 350 degrees. Heat oil in 4-quart ovenproof casserole. Add pancetta, lightly brown and remove. Add lamb shanks, brown on all sides and remove. Lower heat; add onions, garlic and rosemary. Sauté until soft. Add white wine. Scrape pan, return pancetta and lamb to casserole, season with salt and pepper, then cover and bake 90 minutes, turning lamb once.
• Remove lamb from casserole. Cut meat from bones, trimming off fat and gristle. Finely dice meat and add to casserole. Add tomatoes and red pepper. Simmer on top of stove one hour. Check seasoning.
• Boil pasta until al dente, drain, toss with sauce, and serve with pecorino for dusting.