Lamb Sauce For Pasta Bruzzi Style Recipes

PASTA WITH ABRUZZI-STYLE LAMB SAUCE

Steps:

• 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 ½ 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.

SWEET BRAISED LAMB PASTA

Steps:

• Season the lamb shanks with salt and pepper, to taste. Heat the oil in large heavy pot over medium-high heat. Working in batches, if necessary, to not overcrowd the pan, sear the shanks on all sides until deep brown, about 7 minutes. Remove the shanks to a plate and add the port. Bring to a simmer, scraping any brown bits off bottom of pan and reduce by 1/3. Add the mulling spices, wrapped in cheesecloth or in a muslin tea bag. Return shanks to the pot, adding water if needed, to cover the meat. Cover and simmer until the meat is tender, about 2 1/2 hours. Remove the shanks to a cutting board and let rest. Discard the mulling spices. Simmer the braising liquid until reduced and thickened, about 20 minutes.
• Meanwhile, cook the pasta to al dente according to package directions in a large pot of salted boiling water, about 4 minutes. Pull the meat from the bones, chop it and add it to the sauce. Drain the pasta, and add it to the meat and sauce. Toss and serve immediately. Enjoy!

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.

LAMB PAN SAUCE

Steps:

• Pour red wine into the roasting pan in which the Lamb was cooked.
• Place over medium heat, and scrape up browned bits from bottom of pan.
• Add stock and salt; bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.
• Strain sauce into a gravy boat, and serve hot with sliced lamb.

LAMB SAUSAGE PASTA

Steps:

• Heat stockpot of salted water to boiling. Add pasta; cook as directed on package.
• In 12-inch skillet, heat oil over medium heat. Add sausage; cook about 10 minutes, turning once, until golden brown and no longer pink (160°F). Remove sausage from skillet to plate.
• In same skillet, heat pasta sauce to a simmer, scraping bottom of skillet to lift brown pieces leftover from cooking sausage.
• Add 1/4 cup pasta water and the drained cooked pasta; toss. Cook 1 minute. Transfer to large serving platter. Top with sausage, cheese and basil.

PASTA WITH BRAISED LAMB SHANK RAGù

Steps:

• Heat oven to 350 degrees. Heat oil in 4-quart ovenproof casserole. Add pancetta, lightly brown and remove. Add lamb shanks, brown on all sides and remove. Lower heat; add onions, garlic and rosemary. Sauté until soft. Add white wine. Scrape pan, return pancetta and lamb to casserole, season with salt and pepper, then cover and bake 90 minutes, turning lamb once.
• Remove lamb from casserole. Cut meat from bones, trimming off fat and gristle. Finely dice meat and add to casserole. Add tomatoes and red pepper. Simmer on top of stove one hour. Check seasoning.
• Boil pasta until al dente, drain, toss with sauce, and serve with pecorino for dusting.

TOMATO SAUCE WITH LAMB AND PASTA

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.

LEG OF LAMB WITH RASPBERRY SAUCE

Steps:

• In the container of a blender or large food processor, combine the vegetable broth, raspberries, raspberry jam, and red wine vinegar. Puree until smooth. Pour into a large bowl, and set aside.
• Heat a nonstick skillet over medium-high heat. Sear the leg of lamb quickly on all sides, and remove from the pan. Pierce the meat every inch or so with the tines of a fork. Place into a bowl with the raspberry sauce. Cover, and refrigerate for at least 12 hours to marinate. Turn occasionally.
• Preheat the oven to 350 degrees F (175 degrees C). Remove the lamb from the marinade and pat dry. Place on a roasting rack in a roasting pan.
• Roast the lamb for 1 hour in the preheated oven, or until a meat thermometer inserted into the meat reads 140 degrees F (62 degrees C). Allow to stand for 10 to 15 minutes before carving. The temperature should go up by another 5 to 10 degrees while it rests for medium rare. If you like it more done, wait until it reaches 145 degrees F before removing from the oven.
• While the lamb is roasting, transfer the marinade to a saucepan. Bring to a boil, and add the rosemary. Boil over medium-high heat until the sauce has reduced and thickened slightly, about 10 minutes. Carve the lamb, and spoon sauce over it to serve.

SARDINIAN LAMB WITH SAUCE AND PASTA

Steps:

• Pre-heat oven to 325.
• In a food processor, combine 2 tbs of olive oil, salt, pepper, 2 large sprigs of rosemary leaves, garlic and process.
• Cut several deep slits into the meat and fill with the above mixture. Rub the rest of the mixture over the outside of the lamb.
• Heat a large, deep, oven proof baking pan to medium high heat and add 1 tbs. of olive oil.
• Brown the leg all over.
• Lift the meat and place the three large sprigs of rosemary beneath it.
• Add the tomatoes with juice, onions, peppers, salt and pepper to taste.
• Cover with foil and cook for 17 minutes per lb (medium rare).
• Remove meat from pan, cover with foil and let rest for 15 minutes.
• While the meat is resting, cook the pasta to one minute shy of the box instructions for al dente. Be sure to use lots of water and add a good amount of salt to the water once it comes to a boil.
• Place the sauce made with the lamb in a large pot over medium heat.
• A minute before the pasta is done, add 2 small ladles of the pasta water to the sauce if you think it is too thick.
• Drain the pasta and add to the sauce.
• Toss well, grate in some parmesan cheese and simmer for a minute or two.
• Place the pasta and sauce in a pretty family style serving platter.
• Add 2 tbs of olive oil and toss.
• Thinly slice the lamb and place on top of the pasta.
• Grate on a little more parmesan cheese and sprinkle with chopped fresh basil if you have it --.
• Enjoy!