Marcella Hazan's Abruzzi Style Lamb Pasta Sauce Recipe by Monte

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Ingredients

you can serve at one meal, it only gets better with time. You can use any kind of tubular
for one of those nights when only a bowl of pasta can satisfy. Here’s the recipe, with a minor adaptation. I
used 2 ounces of cubed pancetta in lieu of Marcella’s finely chopped and thinly
sliced version. Here’s the recipe:
Recipe for Marcella Hazan’s Pasta with
Abruzzi-Style Lamb Sauce From Food and
Wine Magazine
Serve 4 to 6. Prep Time
30 Minutes. Total Time 50 minutes.
1 tablespoon extra-virgin olive oil
2 ounces pancetta, finely diced
1 tablespoon chopped rosemary
1/2 pound boneless lamb, cut into very fine
dice
One 28-ounce can Italian plum tomatoes,
coarsely chopped, with juices.
1 pound penne, ziti or rigatoni
1/3 cup freshly grated Pecorino Romano
cheese, plus more for serving
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
with 4 quarts of water and bring to a boil. Add 1 1/2 tablespoons of coarse