Egg Pasta With Lamb Sauce - {Tagliolini Col Sugo Di Agnello}

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
1		Onion - finely chopped
1		Carrot - finely chopped
1		Basil leaves - finely chopped
1/4 lb	113g / 4oz	Pancetta - finely diced
1 1/2 lbs	681g / 24oz	Lamb shoulder - cut small chunks
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Dry white wine
1		San Marzano tomatoes - (12 oz) - crushed by hand,
		Plus their juices
3/4 lb	340g / 11oz	Fresh egg tagliolini

Recipe Instructions

In a large, fairly deep skillet, heat the olive oil over high heat until almost smoking. Add the onion, carrot, basil and pancetta and cook over medium-high heat until the pancetta fat has been completely rendered.

Season the lamb with salt and pepper and add it to the pan, cooking until it is browned. Add the wine, let it cook 5 minutes, then add the tomatoes and 4 cups boiling water. Season with salt and pepper and cook, covered, until the meat is tender.

With a slotted spoon, remove the meat and keep it warm, then add the fresh pasta to the sauce and cook until al dente. When the pasta is cooked, return the meat to the pan, stir gently over heat for a few minutes and divide evenly among 4 warmed pasta bowls to serve.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C31) - from the TV FOOD NETWORK

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