PASTA WITH MEAT SAUCE
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat a large saucepan over medium heat and add the oil. When hot, add the meat and cook, without stirring, until browned, 3 to 5 minutes. Break it up with a wooden spoon, then add the onion and garlic and cook, stirring, until starting to soften, about 2 minutes. Add the tomato paste and cook for 2 to 3 minutes. Add the wine and bring to a simmer. Add the crushed tomatoes and oregano and season with salt and pepper. Simmer until thickened and the flavors come together, about 1 hour.
- About 20 minutes before the sauce is done, bring a large pot of water to a boil and salt liberally. Drop in the pasta, give it a stir and cook until al dente according to the package instructions. Drain the pasta and add it to the sauce. Remove from the heat, toss in the cheese and serve.
LAMB MEATBALLS AND SAUCE
These baked, ground lamb meatballs are a quite flavorful alternative to traditional meatballs.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Ground
Time 1h50m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Line a baking sheet with aluminum foil; oil lightly.
- Combine bread crumbs and milk in a small bowl. Soak bread crumbs until milk is absorbed, about 30 minutes.
- Combine bread crumb mixture, lamb, egg, garlic, olive oil, tomato paste, rosemary, cumin, salt, oregano, black pepper, cinnamon, and cayenne pepper in a large bowl.
- Form lamb mixture into 2-inch meatballs and place on the prepared baking sheet.
- Cook meatballs in the preheated oven until they are slightly browned, about 15 minutes. Remove from the oven and set aside.
- Combine meatballs, tomato sauce, chicken stock, fresh mint, and red pepper flakes in a large sauce pan over medium heat until meatballs are no longer pink inside, about 45 minutes.
Nutrition Facts : Calories 610.3 calories, Carbohydrate 24.4 g, Cholesterol 153.8 mg, Fat 43.5 g, Fiber 4 g, Protein 31.3 g, SaturatedFat 16.4 g, Sodium 2322.9 mg, Sugar 10.5 g
MEDITERRANEAN PASTA WITH LAMB MEATBALLS
Steps:
- Preheat oven to 350 degrees F.
- For meatballs: combine lamb, 2 teaspoons of the spice mix, the ground matzoh crackers, 2 cloves garlic, 1/2 teaspoon salt and 3/4 cup feta cheese. Mix until combined but do not overmix. Divide into 16 equal portions; shape into meatballs. Place meatballs on rack over cookie sheet so grease will drain from meatballs while cooking; bake 20 minutes.
- For sauce: heat olive oil in saucepan over medium heat and add shallots and remaining garlic. Cook until limp and translucent, 2 to 3 minutes. Add tomatoes, remainder of spice mix, cinnamon, pepper, remainder of the salt, chicken stock, and parsley. Bring to boil; reduce to a simmer and cook until thick, about 15 minutes, stirring occasionally.
- Cook pasta according to package directions; drain.
- To cooked sauce add sliced green onion, and meatballs stirring gently to coat. Serve meatballs with sauce over pasta and garnish with remaining feta cheese.
- In a blender or coffee grinder pulse coriander, rosemary, thyme, cumin, marjoram, oregano, and onion until a fine consistency.
GROUND LAMB SPAGHETTI SAUCE
Your new favorite spaghetti sauce! Passed down generations, this sauce is the real deal! Super yummy, super easy to make:)
Provided by The Organic Goat Lady
Time 21m
Number Of Ingredients 10
Steps:
- Brown Meat and Onion in a large pot.
- Strain the meat and onions if there is a lot of grease. If it's just a little, then leave for flavor.
- Add tomatoes, red peppers, mushrooms, and seasoning.
- Bring to a low boil for about 10 minutes. Reduce heat and simmer for at least an hour or for most of the day.
- Serve over your choice of noodles and enjoy:)
20 BEST WAYS TO USE LEFTOVER LAMB
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a lamb dish in 30 minutes or less!
Nutrition Facts :
TOMATO SAUCE WITH LAMB AND PASTA
Provided by Mark Bittman
Categories dinner, quick, pastas, sauces and gravies, main course
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cook the onions in the oil over medium heat, stirring until very soft, about 20 minutes. Add the thyme, garlic, pepper flakes, lamb juice and tomatoes and cook, stirring, until saucy, about 20 minutes.
- Stir in the meat and continue to cook, seasoning as necessary, until flavors meld, at least 15 minutes. Cook the pasta and serve with the sauce; garnish with cheese.
LAMB SAUCE FOR PASTA, BRUZZI STYLE
Steps:
- Trim away any gristle, but none of the fat, from the lamb. Cut the meat into very very fine dice. Put the oil an the onion in a 10-inch skillet and turn on the heat to medium high. Cook, stirring frequently, until the onion becomes colored a pale gold. Add the pancetta and rosemary turning them over with a wooden spoon to coat them well. Cook, stirring from time to time, until the pancetta's fat has melted completely, but do not let the pancetta cook until crisp. Put in the lamb dice, turning them over and cooking until the meat has been browned on all sides; add salt and liberal grindings of black pepper turning the contents of the pan over again two or three times with a wooden spoon. Add the wine and let it simmer until it has completely evaporated. Add the tomatoes and cook at a steady but gentle simmer, stirring from time to time, until the fat begins to separate from the sauce about 15 minutes. Cook and drain the pasta and toss it immediatly and thoroughly in a warm platter with the sauce. If necessary reheat the sauce while the pasta is cooking. Stir in half the grated cheese, and bring to the table with the remaining cheese on the side. You can prepare the sauce a day or two in advance, reheating it thoroughly before tossing with the pasta.
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- Put the oil and onion in a large skillet and cook over moderately high heat, stirring frequently, until the onion is pale gold. Add the pancetta and rosemary and cook, stirring occasionally, until the pancetta fat is rendered; the pancetta should remain soft. Add the lamb and cook until browned, 5 minutes. Season with salt and pepper and stir. Add the wine and simmer until evaporated, 10 minutes. Add the tomatoes and simmer gently, stirring from time to time, until the fat begins to separate from the sauce, 15 minutes.
- Meanwhile, fill a large pot with 4 quarts of water and bring to a boil. Add 1 1/2 tablespoons of coarse salt, cover and return to a boil.
- Add the pasta to the pot and stir rapidly with a wooden spoon. Cover and bring back to a boil. Uncover and cook the pasta, stirring frequently, until it is al dente.
- Drain the pasta and immediately transfer it to a warmed bowl. Toss with the lamb sauce and the 1/3 cup of grated cheese. Serve at once, passing additional cheese at the table.
LAMB RAGU WITH PAPARDELLE - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
3.8/5 (9)Category DinnerCuisine ItalianEstimated Reading Time 3 mins
- Heat 3 tablespoons of oil in a heavy bottomed pan and saute the vegetables for about 20 minutes, until they are softened. Stir often. If they dry out during cooking, add a little more oil. Don't brown them.
- Add the lamb to the pot and cook until browned. Break up the meat with the back of your spoon until it is finely crumbled. When the meat is browned, add the wine, tomato sauce, and paste, and stir to combine everything well.
- Add the bay leaves and thyme and bring up to a simmer. Cover and cook, over low heat, for 90 minutes. Stir every once in a while, and make sure your pot is gently simmering...not too furiously. Add a little water along the way if the sauce seems too thick.
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Estimated Reading Time 5 mins
- Lamb with artichokes. Lamb with artichokes is a traditional Sardinian dish, usually cooked during Easter. Since 4 million sheep live on Sardinia it’s easy to find good quality fresh lamb meat there and lamb is an important part of the regional cuisine .
- Malloreddus (Sardinian gnocchi) with Lamb ragu. Another typical lamb pasta recipe from Sardinia. The combination of the meat and the pasta in this malloreddus with lamb ragu recipe is really fantastic.
- Fusilli with Lamb ragu from Molise. There are different versions of lamb ragu in Molise, Italy’s second smallest region. This is a very simple version which contains only lamb (small pieces not minced) peeled fresh tomatoes or tomato passata, garlic, fresh rosemary, red wine and seasoning.
- Lamb ragu Molisano. This hearty and filling 3 meat ragu (lamb, sausage and veal), also from Molise, is a typical Italian ‘sugo della domenica’ (Sunday sauce).
- Lamb Lasagna. The sauce for this lamb lasagna is pretty similar to other lamb ragu recipes. But putting the ragu together with the lasagne sheets and béchamel and baking it all in the oven makes a dish that is much richer in taste than some other pasta with lamb recipes.
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- In a large skillet, combine the ground lamb, carrots, onion, salt, and pepper. Cook together until meat is no longer pink and carrots have begun to soften.
- Add the tomato paste, garlic, Italian seasoning, and water. Stir to combine and cook until heated through.
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Ratings 9Servings 4Cuisine Italian, MediterraneanCategory Main Course
- Clean the celery and carrot and chop finely. Peel and finely chop the onion. Cut the lamb into small cubes.
- Put a pot of water onto to boil for the pasta if you are using dried lasagne sheets. Add salt once it starts to boil and bring to the boil again. Cook the pasta sheets for only half the recommended cooking time. You may want to add a little oil to the water to stop them sticking together or cook them a few at a time.
- Once everything is ready assemble your lamb lasagna. I start with a layer of ragu and some béchamel. Then I make a layer of pasta, with ragu and béchamel on top. Then another layer of pasta, ragu and béchamel.
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4.8/5 (16)Total Time 1 hr 50 minsCategory MainCalories 361 per serving
- Heat the oil in a large pot over medium heat. Add the lamb and brown on all sides (I did this in two batches so not to crowd the pan).
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- In a medium enameled cast-iron casserole, heat 1/4 cup of the olive oil until shimmering. Add the carrots, onion and red bell pepper and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 12 minutes. Using a slotted spoon, transfer the vegetables to a plate.
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- Heat the EVOO in a Dutch oven over medium-high heat. Pat the lamb very dry and add to the very hot pot. Brown for a minute or two without stirring, then break up the meat and continue to brown and crumble for a few minutes more. Add in the onion, carrot, garlic and Fresno chili pepper. Season with salt and liberal amount of black pepper; soften for 5 minutes more, then the add the bay leaves, orange zest, rosemary and tomato paste. Stir for a minute, then deglaze the pan with the wine. Add the stock and milk, reduce the heat to a low simmer and cook for 45 minutes, stirring occasionally.
- Bring the pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente. Reserve 1/2 cup of the starchy cooking water and drain.
- Combine the pasta with the sauce, using the reserved starchy cooking water to combine. Remove the bay leaves and serve in shallow bowls topped with Parmigiano Reggiano cheese and some parsley.
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