| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat entree, Pastas and |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Canola oil |
| 4 |
|
Cloves garlic, minced |
| 2 |
|
Whole onion, coarsely chopped |
| 1 |
lb |
Lamb, cubed, chopped fine |
| 1/2 |
ts |
Fresh ground black pepper |
| 1 |
c |
Chianti |
| 2 |
lb |
Canned tomatoes, salt free |
| 1/4 |
c |
Fresh oregano, finely chopped |
| 2 |
tb |
Tomato paste, double concentrate |
| 2 |
ts |
Sugar |
| 2 |
|
Whole bay leaf |
| 1 |
lb |
Pasta |
INSTRUCTIONS
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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