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Tuesday, March 02, 2010
Pasta with Lamb Sauce
9:04 PM | 
Posted by
Beth
Pasta with Lamb Sauce
Ingredients
300 g lamb steaks
10 fresh rosemary sprigs
1 onion, sliced
4-5 tbsp extra virgin olive oil
175 ml dry white wine
400 g chopped tomatoes
400 g pappardelle (or any other large flat pasta)
Salt and freshly ground black pepper
5 tbsp freshly grated Parmesan to serve
Method
1. Rinse the lamb steaks and pat them dry with kitchen paper, then cut them carefully into uniform-sized cubes.
2. Chop the rosemary and sliced onion together. In a saucepan over a medium heat, fry the rosemary and onion in the olive oil until the onion is soft and clear but not browned. Add the meat and brown it thoroughly on all sides. Pour in the wine and boil for about 2 minutes to burn off the alcohol, then add the tomatoes and stir. Season, then leave to simmer very gently for about 1½ hours.
3. When the sauce is ready, cook the pasta according to packet instructions. Drain carefully and return to the saucepan. Pour over the lamb sauce and toss to incorporate. Transfer to warm bowls, sprinkle with cheese and serve at once.
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