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Spicy Lamb Sauce
2
1
Tablespoon Olive oil
Pound Ground lamb
Salt; to taste
2
2
1
1
Teaspoon Crushed red pepper
Cup Finely−chopped onions
/2 Cup Finely−chopped celery
/2 Cup Finely−chopped carrot
Freshly−ground black pepper; to taste
2
2
1
3
2
2
2
2
2
1
Tablespoon Chopped garlic
Can Peeled; seeded, chopped tomatoes, − (28 Ounce ea)
Small Can Tomato paste
Cup Beef stock or water
Fresh thyme sprigs
Bay leaves
Teaspoon Dried oregano
Teaspoon Dried basil
Ounce Parmigiano−Reggiano cheese
/2 Fat; 0 Other Carbohydrates
In a large nonreactive saucepan, over medium heat, add the oil. When the oil
is hot, add the meat and season with salt and crushed red pepper. Brown the
meat for 4 to 6 minutes. Add the onions, celery, and carrots. Season with
salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft.
Add the garlic and tomatoes. Season with salt and pepper. Continue to cook
for 2 to 3 minutes. Whisk the tomato paste with the water and add to the
tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix
well. Bring the liquid to a boil, reduce the heat to medium and simmer for
about 2 hours. Stir occasionally and add more liquid if needed. During the
last 30 minutes of cooking, reseason with salt and pepper and stir in the
cheese. Remove from the heat and let sit for 15 minutes before serving. This
recipe yields about 4 to 6 cups of sauce.
Spicy Lamb Sauce
586
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