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Penne with lamb

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Ingredients for 2 servings:

  • 500 g lean lamb
  • 3 garlic cloves
  • 2 onions, red
  • 500 g tomatoes, pureed
  • 1 bunch rosemary
  • salt and pepper
  • 250 ml red wine, dry
  • 1 tsp balsamic vinegar
  • e.g. olive oil
  • 500 g penne or other pasta
  • salt water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Cut the meat into small pieces. Sauté the onions, garlic, rosemary, and lamb in olive oil. Add salt and pepper to taste. Deglaze with red wine and simmer for about 30-40 minutes. Once all the wine has been reduced, pour over the balsamic vinegar and let it evaporate completely. Then add the passata and simmer for at least another 45-60 minutes. Season to taste. I like the meat to be very tender. Cook the pasta according to the package instructions, drain, and then add it to the sauce. I almost always make double the amount, as it tastes even better the next day. It’s also great served cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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