California Central Coast Recipes
This is one of our favorite ragus. It’s so delicious and the flavors complement each other so well and make this quite an unusual treatment of lamb.
While it takes a little extra time to put together, it’s well worth it! –This is one you and your guests will savor! If you’re using really lean lamb meat, you can forgo the sautéing of the meat separately.
Kids love it too! I remember once while my 10 year old niece Carrie was staying with us, she watched as I prepared this on a early Spring afternoon. She watched with amazement as I prepared it asking me questions all the time.
As she got seconds at dinner when we all were eating she looked at my husband and said: "Your wife sure is a wonderful cook!" Those words made it all worthwhile and I think about it every time I make this.
If you have time, this recipe is great with a fresh fettuccine pasta. You can also find fresh pastas in most stores today. Remember, the fresh fettuccine cooks a lot faster! Remember this when you have to cook for a crowd.
Preparation time: 30 minutesCooking time: 1 hour and 30 minutes
3 Tablespoons Extra-virgin olive oil
4 cloves garlic , chopped
3 sprigs fresh rosemary
1/2 cup Italian parsley , chopped
1/2 teaspoons red pepper flakes
1-1/2 pound lean lamb meat , coarsely ground by you or your butcher
Salt and cracked black pepper to taste
1/2 cup dry white wine
3 cans 14oz. tomatoes , chopped, drained and slightly pureed
1 pound Fettuccine pasta
Parmesan cheese , freshly grated
1 Combine olive oil, garlic, rosemary sprigs, parsley and red pepper flakes in a large saucepan (preferably stainless steel.) Cook over low heat for several minutes or until garlic is fragrant.
2 Add the lamb and sauté gently until the meat loses its color. Add salt and pepper. Add the wine. Raise heat to medium to evaporate the wine. Add the tomatoes and cook over low heat until the sauce thickens- about sixty minutes. Remove the rosemary sprigs.
3 In the meantime, cook the pasta as directed on the package. Drain well and toss with sauce. Serve on dinner plates. Grate some Parmesan cheese on each and have more Parmesan cheese available on the table.
4 *Note: If using fattier lamb meat, sauté first in 2 tablespoon olive oil. When lamb loses color, remove lamb from pan, pour off excess fat, and start as directed above.
Wine suggestion: Sangiovese