Spaghetti with Lamb and Red Pepper Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Olive oil | 3 Tablespoon | |
| Red peppers | 1 To taste, cut into thin strips | |
| Onion | 1 | |
| Garlic | 3 Clove (5gm) | |
| Lamb | 1 Pound | |
| Vinegar | 2 Teaspoon | |
| Italian tomatoes | 1 2/3 Cup (16 tbs), peeled | |
| Chili flakes | 1/4 Teaspoon | |
| Salt | To Taste | |
| Dry white wine | ||
| Spaghetti | 1 1/3 Pound | |
| Dried paghetti 1 lb (450 g) | ||
| Pecorino Cheese | 1/2 Cup (16 tbs) | |
| Fresh parsley - 1 1/2 - 2 1/2 tbsp (20 - 40 mL), finely chopped | ||
Directions
MAKING
1 In a heavy bottomed casserole dish, heat half the butter and oil.
2 Add in the red peppers and saute gently.
3 Remove using a slotted spoon and keep them aside.
4 Add the remaining butter and oil to the dish and add in onion, garlic and lamb. Saute over medium heat until lamb is lightly browned.
5 Stir in the vinegar, cover and allow to rest for 10 minutes.
6 Add the tomatoes, chili flakes and red peppers, and season with salt.
7 Let the sauce cook for 5 minutes.
8 Reduce the heat and cook covered for another 30 minutes, stirring occasionaly.
9 If the sauce begins to dry, add in some more wine.
10 Correct the seasoning.
11 In boiling slated water, add the spaghetti and cook until al dente.
12 Drain and transfer to a warm, serving dish.
13 Gradually por the sauce over spaghetti and sprinkle with pecorino cheese and parsley.
SERVING
14 Toss lightly and serve with extra pecorino cheese.
1 In a heavy bottomed casserole dish, heat half the butter and oil.
2 Add in the red peppers and saute gently.
3 Remove using a slotted spoon and keep them aside.
4 Add the remaining butter and oil to the dish and add in onion, garlic and lamb. Saute over medium heat until lamb is lightly browned.
5 Stir in the vinegar, cover and allow to rest for 10 minutes.
6 Add the tomatoes, chili flakes and red peppers, and season with salt.
7 Let the sauce cook for 5 minutes.
8 Reduce the heat and cook covered for another 30 minutes, stirring occasionaly.
9 If the sauce begins to dry, add in some more wine.
10 Correct the seasoning.
11 In boiling slated water, add the spaghetti and cook until al dente.
12 Drain and transfer to a warm, serving dish.
13 Gradually por the sauce over spaghetti and sprinkle with pecorino cheese and parsley.
SERVING
14 Toss lightly and serve with extra pecorino cheese.
Chef
