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Spaghetti With Lamb And Red Pepper

Fettuccine.Inn's picture
Ingredients
  Butter 45 Milliliter (3 tablespoon)
  Olive oil 45 Milliliter (3 tablespoon)
  Red peppers 3 , cut into thin strips
  Onion 1 , finely chopped
  Garlic 3 Clove (15 gm), crushed
  Lamb 1 Pound, diced (450 gram)
  Vinegar 2 Teaspoon
  Canned italian peeled tomatoes 415 Milliliter, peeled (1 2/3 cups)
  Chili flakes 1⁄4 Teaspoon
  Salt To Taste
  Dry white wine 1 Tablespoon
  Spaghetti/1 pound / 450 gram dried spaghetti 1 1⁄3 Pound (600 gram, fresh)
  Pecorino cheese 125 Milliliter (1/2 cup)
  Finely chopped fresh parsley 40 Milliliter (2 1/2 tablespoon)
Directions

MAKING
1 In a heavy bottomed casserole dish, heat half the butter and oil.
2 Add in the red peppers and saute gently.
3 Remove using a slotted spoon and keep them aside.
4 Add the remaining butter and oil to the dish and add in onion, garlic and lamb. Saute over medium heat until lamb is lightly browned.
5 Stir in the vinegar, cover and allow to rest for 10 minutes.
6 Add the tomatoes, chili flakes and red peppers, and season with salt.
7 Let the sauce cook for 5 minutes.
8 Reduce the heat and cook covered for another 30 minutes, stirring occasionaly.
9 If the sauce begins to dry, add in some more wine.
10 Correct the seasoning.
11 In boiling slated water, add the spaghetti and cook until al dente.
12 Drain and transfer to a warm, serving dish.
13 Gradually por the sauce over spaghetti and sprinkle with pecorino cheese and parsley.

SERVING
14 Toss lightly and serve with extra pecorino cheese.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Lamb
Interest: 
Party
Preparation Time: 
5 Minutes
Cook Time: 
75 Minutes
Ready In: 
80 Minutes
Servings: 
4

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