Ingredients
- 2 tbsp extra virgin olive oil
- 1 large yellow onion
- 2 carrots
- 2 stalks celery
- 5 cloves garlic
- 1 lb ground lamb
- 1/4 cup tomato paste
- 1 tbsp anchovy paste (optional)
- salt and pepper to taste (optional)
- 3/4 cup red wine
- 15 oz can crushed tomatoes + 4 ounces water
- 1 pinch sugar
- 1 bay leaf
- 4 sprigs fresh rosemary
- 4 sprigs fresh oregano
- 1 splash any kind of milk or cream (optional)
- 1 lb tagliatelle
- grated pecorino romano (optional)
Steps
- Finely chop the onion, carrots, celery, and garlic, and gather the bay leaf, rosemary, and oregano.
- Heat the olive oil in a large Dutch oven over medium heat, then cook the onion, carrots, and celery for 7 minutes.
- Add the garlic and ground lamb, then cook for 8 minutes until the lamb reaches 160 F.
- Stir in the tomato paste, anchovy paste if using, wine, crushed tomatoes, water, sugar, bay leaf, rosemary, oregano, salt, and pepper.
- Simmer the sauce uncovered over low heat for 30 minutes, stirring occasionally.
- Boil the tagliatelle in a large pot of salted water for 10 minutes, drain it, and toss it with the sauce.
Main ingredient on sale this week? See what to make with ground lamb or veal on sale.
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