Tagliatelle with Lamb Sauce from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio
Fry the lamb in olive oil until sealed. Remove and reserve. Add the onion and garlic to the pan and fry until golden and soft. Stir in the tomatoes and cook briefly. Return the lamb to the tomato m...
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Cooking tools:
- Skillet
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Plate
Ingredients
- dry pecorino cheese for grating on top
- 1 glass dry white wine
- 2 tablespoons finely chopped parsley
- 2 fresh red chillies, seeded and finely chopped
- pinch of dried chilli flakes
- salt
- freshly ground black pepper
- 2 cloves garlic, finely chopped
- 450 g/1 lb tomatoes, peeled and finely chopped
- olive oil
- 1 onion, finely chopped
- 450 g/1 lb fresh tagliatelle
- 600 g/1 lb 5 oz lamb, finely chopped
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