Pasta Shells With Lamb Sauce Recipe
Ingredients
| 1 tablespoon + 1 teaspoon extra virgin olive oil | ||
| Onion | 2 Teaspoon, finley chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Rosemary | 2 Tablespoon, finely chopped | |
| Lean ground lamb | 4 Ounce, broiled | |
| Juniper berries | 3 | |
| Italian tomatoes | 1 Cup (16 tbs), crushed | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Ground black pepper | 1 To taste | |
| 6 ounces medium pasta shells, cooked and drained | ||
| Pecorino romano cheese | 1 Tablespoon, grated | |
| Salt | To Taste | |
Directions
1. In medium saucepan, heat oil; add onion, garlic and rosemary. Saute, stirring, until onion is translucent, 2 minutes.
2. Add lamb and juniper berries, if using. Increase heat to medium and saute, stirring to break up lamb, 5 minutes. Add wine, tomatoes, 1/2 cup water and salt and pepper to taste. Bring to a boil; lower heat and simmer 30 minutes, stirring occasionally.
4. Add pasta; toss over low heat, 1 -2 minutes. Transfer to large serving bowl. Add Romano cheese; toss to mix well.
2. Add lamb and juniper berries, if using. Increase heat to medium and saute, stirring to break up lamb, 5 minutes. Add wine, tomatoes, 1/2 cup water and salt and pepper to taste. Bring to a boil; lower heat and simmer 30 minutes, stirring occasionally.
4. Add pasta; toss over low heat, 1 -2 minutes. Transfer to large serving bowl. Add Romano cheese; toss to mix well.
Chef
