Agnello Pecorino Olive e Rosmarino - from Figo


20 ounces ground lamb 1 tablespoon salt 1 teaspoon pepper 1/4 cup red wine vinegar 4 tablespoons extra-virgin olive oil, divided 2 cups diced celery 1 medium white onion, diced 2 cups diced carrots 3 cloves garlic, minced 1 sprig fresh rosemary 1 serrano pepper, seeds removed, finely chopped 2 bay leaves 1/2 cup red wine 24 taggiasche (or nioise) olives, pits removed 1 1/2 (6-ounce) cans tomato paste 1 1/2 pounds dry short pasta, such as gemelli, rigatoni or orecchiette 2 tablespoons chopped Italian parsley 1/4 cup grated Pecorino Romano cheese


Place The Ground Lamb In A Bowl And Season With The Salt, Pepper And Vinegar. Mix Well And Allow To Marinate For 15 Minutes. In A Large Saute Pan Over Medium Heat, Add 2 Tablespoons Olive Oil, Celery, White Onion, Carrots, Garlic, Rosemary, Serrano Pepper

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