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Ingredients
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 x onion finely minced
- 1 x carrot finely minced
- 1 bn basil leaves finely minced
- 1/4 lb pancetta finely diced
- 1 1/2 lb lamb shoulder cut small chunks Salt to taste Freshly-grnd black pepper to taste
- 1 c. dry white wine
- 1 can San Marzano tomatoes - (12 ounce) crushed by hand, plus their juices
- 3/4 lb fresh egg tagliolini
Directions
- In a large, fairly deep skillet, heat the extra virgin olive oil over high heat till almost smoking. Add in the onion, carrot, basil and pancetta and cook over medium-high heat till the pancetta fat has been completely rendered.
- Season the lamb with salt and pepper and add in it to the pan, cooking till it is browned. Add in the wine, let it cook 5 min, then add in the tomatoes and 4 c. boiling water. Season with salt and pepper and cook, covered, till the meat is tender.
- With a slotted spoon, remove the meat and keep it hot, then add in the fresh pasta to the sauce and cook till al dente. When the pasta is cooked, return the meat to the pan, stir gently over heat for a few min and divide proportionately among 4 warmed pasta bowls to serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 4 servings | |
| Calories 492 | |
| Calories from Fat 305 | 62% |
| Total Fat 33.94g | 42% |
| Saturated Fat 12.32g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 496mg | 21% |
| Potassium 550mg | 16% |
| Total Carbs 5.7g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.16g | 1% |
| Protein 28.94g | 46% |
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