ezRecipe-Zee: Cooking Recipe: How to make Egg Pasta With Lamb Sauce

Egg Pasta With Lamb Sauce - {Tagliolini Col Sugo Di Agnello}

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Date Added:	April 15, 2008
Calories:	528
Serves:	4
Prep. Time:	0:00
Category:	Lamb, Main Dish, Italian / Pasta / Pizza, Copy Cat / Restaurant

Ingredients:

2     tablespoons   extra-virgin olive oil
1                   onion
1                   carrot
1     bunch         basil leaves
1/4   pound         pancetta
1 1/2 pounds        lamb shoulder
                    Salt
                    Freshly-ground black pepper
1     cup           dry white wine
1     can           San Marzano tomatoes - (12 oz)
                    plus their juices
3/4   pound         fresh egg tagliolini

Directions: one line for each direction. When saved the lines will be numbered.

In a large, fairly deep skillet, heat the olive oil over high heat until almost smoking. Add the onion, carrot, basil and pancetta and cook over medium-high heat until the pancetta fat has been completely rendered.
Season the lamb with salt and pepper and add it to the pan, cooking until it is browned. Add the wine, let it cook 5 minutes, then add the tomatoes and 4 cups boiling water. Season with salt and pepper and cook, covered, until the meat is tender.
With a slotted spoon, remove the meat and keep it warm, then add the fresh pasta to the sauce and cook until al dente. When the pasta is cooked, return the meat to the pan, stir gently over heat for a few minutes and divide evenly among 4 warmed pasta bowls to serve.
This recipe yields 4 servings.

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 528

Calories from Fat 70.7%

Total Fat

38g

Cholesterol

117mg

Sodium

857mg

Carbohydrate

Dietary Fiber

Protein

31g

Points 14

Exchanges: 4 1/2 Lean Meat

Rating: ()

Added On: April 15, 2008

* MOLTO MARIO with Mario Batali - (Show # MB-2C31) - from the TV FOOD NETWORK