Lamb Meat Sauce For Pasta Recipes

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PASTA WITH MEAT SAUCE



Pasta with Meat Sauce image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons oil (I'm using olive oil)
2 pounds ground meat of your choice, such as beef, pork, turkey, chicken, lamb (I'm using beef)
1 onion, diced (I'm using yellow onion)
2 cloves garlic, minced
1/4 cup tomato paste
3/4 cup liquid of your choice, such as beef stock, chicken stock, water or wine (I'm using red wine)
One 28-ounce can tomato product (I'm using crushed tomatoes)
2 tablespoons oregano (if you have it)
Salt and pepper
1 pound dry pasta (I'm using rigatoni)
3 tablespoons grated hard cheese (I'm using Parmesan)

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



Lamb Meatballs and Sauce image

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

½ cup dry bread crumbs
½ cup milk
1 ¼ pounds ground lamb
1 egg, beaten
3 cloves fresh garlic, minced
2 tablespoons olive oil
1 tablespoon tomato paste
1 tablespoon chopped fresh rosemary
1 tablespoon ground cumin
1 ½ teaspoons salt
1 teaspoon dried oregano
½ teaspoon freshly ground black pepper
¼ teaspoon ground cinnamon
1 pinch cayenne pepper
3 cups tomato sauce
1 cup chicken stock
2 tablespoons chopped fresh mint
1 pinch red pepper flakes, or to taste

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



Mediterranean Pasta with Lamb Meatballs image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 22

1 1/2 pounds ground lamb
Spice mix, divided, recipe follows
15 mini unsalted matzoh crackers, ground into crumbs
5 cloves garlic, minced, divided
1 teaspoon kosher salt, divided
1 cup feta cheese, divided
2 tablespoons olive oil
2 shallots, minced
2 (28-ounce) cans diced tomatoes
1 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper
3/4 cup fat free, low-sodium chicken stock
2 tablespoons chopped fresh parsley leaves
2 green onions, finely sliced
12 ounces spaghetti
1 1/2 teaspoons coriander seeds
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 teaspoon cumin seeds
1/2 teaspoon dried marjoram
1 1/2 teaspoons dried oregano
1 1/2 teaspoons granulated onion

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



Ground Lamb Spaghetti Sauce image

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

2 Pounds Ground Lamb (Or ground beef)
2-3 28oz. Cans Crushed Tomatoes
2-3 29oz. Cans Tomato Sauce
1 4 1/2 oz. Can Sliced Mushrooms (Or fresh mushrooms )
Black pepper (To taste)
1 Tbsp. Garlic powder (Or to taste)
3 Tbsp. Italian seasoning (Or to taste)
Pink Himalayan Salt (To taste)
1 Medium Yellow onion (Chopped)
1 Red pepper (Chopped)

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



20 Best Ways to Use Leftover Lamb image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Leftover Lamb Ragu
Leftover Roast Lamb Curry
Leftover Roast Lamb Gyro with Tzatziki Sauce
Leftover Lamb Stew
Leftover Roast Lamb Shepherd's Pie
Leftover Lamb Pizza
Roast Lamb Burning Love
Leftover Lamb Tagine
Irish Dingle Pie
Leftover Greek Lamb Moussaka
Leftover Lamb Biryani
Leftover Roast Lamb and Winter Vegetable Soup
Leftover Lamb Korma
Leftover Lamb Sliders
Lamb Fajitas
Leftover Lamb Pasta Sauce with Eggplant
Leftover Roast Lamb Hotpot
Leftover Lamb Shakshuka
Lamb Tacos
Greek Lamb Baguette

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



Tomato Sauce With Lamb and Pasta image

Provided by Mark Bittman

Categories     dinner, quick, pastas, sauces and gravies, main course

Time 30m

Yield 6 servings

Number Of Ingredients 11

2 large onions, roughly chopped
1/4 cup olive oil
1 tablespoon fresh thyme leaves
2 teaspoons minced garlic
Pinch red-pepper flakes, optional
1/2 cup lamb juice from Slow-Braised Lamb Shanks
1 28-ounce can tomatoes, chopped or crushed, with their liquid
Meat from Slow-Braised Lamb Shanks
Salt and freshly ground black pepper
1 pound pasta, like pappardelle
Shaved pecorino Romano, optional

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



LAMB SAUCE FOR PASTA, BRUZZI STYLE image

Categories     Lamb     Pasta

Yield 4 servings

Number Of Ingredients 10

1/2 pound boneless lamb, any cut that is not too lean
1 tablespoon extra virgin olive oil
1/4 cup chopped onion
2 ounces pancetta, chopped very fine
1 tablespoon chopped rosemary leaves
Salt
Black pepper ground fresh
1/2 cup dry white wine
2 cups canned imported Italian plum tomatoes, cut up, with their juice
1/4 cup grated Romano or other sheep's milk cheese

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.


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Estimated 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.
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  • Clean the celery and carrot and chop finely. Peel and finely chop the onion. Cut the lamb into small cubes.
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  • Heat the oil over medium-high heat and add the onion, celery, carrot and 1 tsp salt. Cook until vegetables are soft and onion is starting to brown, about 15 minutes.
  • Cook until lamb renders its fat and browns, about 15 minutes. Don't rush this step, as it's a key flavour builder. Add tomato puree and cook until it turns a shade darker, another 10 minutes. Again, don't rush - this caramelizes the tomatoes and takes away the raw, acidic flavour. Stir in chicken broth, reduce to a bare simmer, and cook covered for 20 minutes.


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PAPPARDELLE AND LAMB MEAT SAUCE RECIPE | RACHAEL RAY
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, …
From rachaelray.com
  • 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.
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PASTA WITH LAMB MEAT - TFRECIPES.COM
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.
From tfrecipes.com


SPICY MINCED LAMB SAUCE (FOR P - COOKBUZZ
Blend the celery, carrot and onion or finely chop. Finely chop the tomato and keep separate. 2. Put 1 tbsp olive oil in a pan and add the celery, carrot and onion. Fry on medium heat. 3. In a separate pan, add the olive oil and fry the garlic. When you get the aroma of garlic, add the minced lamb. 4.
From cookbuzz.com


LEFTOVER ROAST LAMB PASTA - THIS IS COOKING FOR BUSY ...
2016-02-01 2. Add the diced lamb and tomato soup and salt and pepper to taste. Set the pressure cooker to cook for 20 minutes. While it is cooking, cook your pasta on the stove according to the packet instructions. When cooked, release the pressure and then remove the lid. Add the cooked pasta and stir through. Serve with grated parmesan cheese.
From cookingforbusymums.com


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