2 tbsp Canola oil
4 Cloves garlic, minced
2 Whole onion, coarsely chopped
1 lb Lamb, cubed, chopped fine
1/2 tsp Fresh ground black pepper
1 cup Chianti
2 lb Canned tomatoes, salt free
1/4 cup Fresh oregano, finely chopped
2 tbsp Tomato paste, double concentrate
2 tsp Sugar
2 Whole bay leaf
1 lb Pasta
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In a large saucepan or skillet, heat oil with the garlic and onion over moderate heat. When they sizzle, add the lamb, sprinkle with the pepper and saute it, stirring and breaking up the meat with a wooden spoon, until it begins to brown - 5-7 minutes.
Add the wine and stir and scrape well to deglaze the pan. Add the tomatoes, breaking them up with your hands, and stir in the remaining ingredients.
Simmer the sauce until it is thick but still slightly liquid, 20-25 minutes.
Spoon over cooked pasta. Recipe by: Pasta Light Cookbook
Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Sharon <jouet@mindspring.com> on Tue, 14 Jan 1997.
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