Hello there, You know what’s the secret to cooking very tasty food? cooking with love! Ever heard the secret Ingredient is love? That’s a true saying, or it should be. When you pour your heat into a meal the end result is almost always some deliciousness!
That is why I share this Lamb Sauce Pasta dish that will make your friends/family very happy. It’s such a hearty comforting meal, from the aroma it leaves in the house to the amazing flavors that come together in this dish.
The sauce really carried all the weight in the flavor, The tomato sauce and spices compliment the lamb, and because I cook the Spices for a minutes before dropping in the meat, they deepen in flavor and the meat just soaks in all the spices immediately.
I never like to use tomato paste in my cooking because most of them are high in sodium but I found a tomato paste that didn’t have salt in the ingredient list (yes am those people you will find reading the ingredient list at the grocery store) ,I just try to avoid any extra sodium or sugar if I can, because the truth is it’s really hard to be 100% safe if unless you just don’t purchase anything all together! Usually I use fresh tomato sauce and you can too. Because you will add the wine and let it evaporate, it will give you the same results!
You can really use any kind of pasta with this sauce and it will still be amazing!
Lamb Sauce with Pasta
Ingredients
- 1 tablespoon olive oil
- 1 chopped onion
- 1 tablespoon dried oregano
- 1 tablespoon chopped rosemary
- 2 cups button mushrooms
- 1/2 pound boneless lamb, cut into very thin slices
- ¼ teaspoon Freshly ground pepper
- 1/2 cup dry white wine
- ½ cup – 1 cup water {see recipe}
- Coarse salt to taste
- Optional grated cheese to serve with (parmesan/romano/swiss)
Method
- Note: You can cook both pasta and sauce at the same time.
- Put the oil in a large skillet and add the chopped onion and garlic, cook over moderately high heat, stirring frequently, until the onion is starting to brown. Add the cumin seeds, ground black pepper, dried oregano and rosemary, stir for 1 minute. Add the lamb and cook until browned, 5 minutes. Add the Chopped mushrooms, chopped tomatoes and chopped green bell pepper. Mix this with a spoon and cook uncovered for 8 minutes. Stir often so as not to stick to the skillet. Add the wine, vinegar and tomato paste. Stir through and depending on how much sauce you want add ½ cup to 1 cup of the pasta water. Check for salt and add to taste. Simmer until reduced and the sauce is very thick, roughly 10 minutes.
- Add the pasta to a pot of boiling water, add 1 tablespoon salt and stir with a wooden spoon. Cover and let boil. Uncover and cook the pasta, stirring frequently, until it is al dente (hard to chew) Read the Package on how much time it needs to cook then cut back 2 minutes.
- Drain the pasta and pour into the sauce. Toss with the lamb sauce until well coated.
- Serve with optional cheese on top
KITCHENJS 