#Sugo di angello

[girlintheredapron]

Join me for dinner: Monday

Hello friends! Today husband and I are making:

Fusilli con Sugo di Agnello

Pasta with a lamb sauce/ragu

Ingredients:

Approximately 2 cups tomato sauce (we used an entire bottle of tomato passata)

4 tablespoons olive oil

1 small onion finely minced

1 carrot diced (confession: we didn’t use this. I’m sorry Nonna. We mean no offense)

2 tablespoons minced parsley (they say flat leaf. I used what the store had available)

1 bay leaf (we used two)

1.5 pounds very lean lamb from the shoulder (we used lamb shoulder chops cut into bit sized portions)

IF YOU CANT FIND LAMB YOU CAN USE CHICKEN

3/4 cup dry white wine (if wine is not an option I recommend broth. Preferably beef in this case)

Salt and pepper to taste

4 quarts water

1-1.5 tablespoon salt

1/4-1/2 teaspoon red pepper flakes

4 tablespoons grated pecorino cheese

In a large pot, preferably clay pot or enamel pot, heat up the olive oil. Add the onion and carrots and saute until soft and translucent. Add the parsley and bay leaf. Make a well in the middle and add the meat. Once browned, add in the white wine and crank up the heat to evaporate it to almost nothing. Add in the tomato’s sauce, cut the heat to low and simmer for about and hour to 90 minutes. Season with salt and pepper to taste.

Cook your pasta al dente. Toss it in sauce. Serve it up and top with cheese

Enjoy

Pics:

Husband!

Sauce after the white wine was added

Gotta let her simmer for another 50 minutes

Messed up in the middle. Added a bit of water because it was looking a little low. Forgot about the pasta water that’s added when the noodles are mixed in. 😬

Mixing in the pasta. Smells delicious

Family platter

My plate before I added a small child’s worth of cheese

Thoughts:

Delicious of course. Would probably do the following for next time:

Use a premade marinara sauce like RAOs. I didn’t Zhoosh it up enough and I’m taking an alka seltzer as I type this out

Either try the chicken next time or marinade the lamb in a red wine vinegar marinade. The lamb sold over here is definitely gamey and that flavor still crept through all the way to the end

Trust the dang process and don’t play god with the water