I made this hearty country sauce using leftover roast lamb, but you can easily substitute a pound of lamb stew meat. This sauce is great on almost any pasta, or layered between fresh lasagna sheets. Although I normally prefer sauces that I can prepare in the time it takes my pasta to cook, there are a few long cooking sauces that are delicious and worth the effort from time to time. The ingredient’s list may seem long, but the results delicious!
Deborah Mele 2011
- 1 Medium Onion, Finely chopped
- 2 Medium Sized Carrots, Finely Minced
- 2 Medium Stalks of Celery, Finely Minced
- 3 oz. Prosciutto or Pancetta, Finely Chopped
- 1 Pound Lamb Finely Chopped
- 4 Tablespoons Olive Oil
- 4 Tablespoons Butter
- 1 Pound Canned or Fresh Prepared Tomatoes
- 1 Small Can Tomato Paste
- 1/2 Cup Red Wine
- Salt & Pepper
- Pinch Of Dried Hot Peppers
- 3/4 Cup Chicken Broth
- 1/2 to 3/4 Cup Heavy Cream
- Heat the butter and oil in a heavy saucepan over medium heat, then add the chopped vegetables and sauté until softened.
- Add the meats and cook for about 10 minutes or until the meat is fully cooked and browned bits begin to form along the bottom.
- Add the wine to the pot and let evaporate, stirring up the browned bits.
- Add the tomatoes, tomato paste, and seasonings, and simmer for around 30 minutes, then add 1/2 of the broth.
- Cover and simmer another 60 minutes, adding additional broth if the sauce becomes too thick.
- Taste the sauce and add additional seasoning if needed.
- Add enough cream to just lighten the color in the last 5 minutes of cooking.
- Remove from heat.
Nutrition Information:Yield: 8 Serving Size: 1/2 cup
Amount Per Serving: Calories: 428 Total Fat: 35g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 17g Cholesterol: 106mg Sodium: 519mg Carbohydrates: 6g Fiber: 1g Sugar: 4g Protein: 19g