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Add a photoServings: 6
Ingredients
- 2 Tbsp. Canola oil
- 4 x Cloves garlic, chopped
- 2 whl onion, coarsely minced
- 1 lb Lamb, cubed, minced fine
- 1/2 tsp Fresh grnd black pepper
- 1 c. Chianti
- 2 lb Canned tomatoes, salt free
- 1/4 c. Fresh oregano, finely minced
- 2 Tbsp. Tomato paste, double concentrate
- 2 tsp Sugar
- 2 whl bay leaf
- 1 lb Pasta
Directions
- In a large saucepan or possibly skillet, heat oil with the garlic and onion over moderate heat. When they sizzle, add in the lamb, sprinkle with the pepper and saute/fry it, stirring and breaking up the meat with a wooden spoon, till it begins to brown - 5-7 min.
- Add in the wine and stir and scrape well to deglaze the pan. Add in the tomatoes, breaking them up with your hands, and stir in the remaining ingredients.
- Simmer the sauce till it is thick but still slightly liquid, 20-25 min.
- Spoon over cooked pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 6 servings | |
| Calories 523 | |
| Calories from Fat 152 | 29% |
| Total Fat 17.12g | 21% |
| Saturated Fat 5.33g | 21% |
| Trans Fat 0.02g | |
| Cholesterol 40mg | 13% |
| Sodium 300mg | 13% |
| Potassium 743mg | 21% |
| Total Carbs 70.99g | 19% |
| Dietary Fiber 6.0g | 20% |
| Sugars 9.18g | 6% |
| Protein 22.17g | 35% |
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