Tagliatelle with Lamb Sauce

Name: Tagliatelle with Lamb Sauce (Tagliatelle con Sugo d’Agnello)
Yield: Serves 4
Cuisine: Italy
Ingredients: dry pecorino cheese for grating on top; 2 tablespoons finely chopped parsley; 1 glass dry white wine; pinch of dried chilli flakes; 2 cloves garlic, finely chopped; 1 onion, finely chopped; 2 fresh red chillies, seeded and finely chopped; 600 g/1 lb 5 oz lamb, finely chopped; olive oil; salt and freshly ground black pepper; 450 g/1 lb fresh tagliatelle; 450 g/1 lb tomatoes, peeled and finely chopped

Tagliatelle con Sugo d’Agnello

Preparation info

Serves
4

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

450 g/1 lb fresh tagliatelle
600 g/

Europe
Italy
Marche
Pasta
Mediterranean

Method

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 mixture. Season with salt, pepper and fresh chillies and dry chilli flakes. Add the white wine and a little