Tagliatelle with Lamb Sauce

Tagliatelle with Lamb Sauce

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This pasta sauce is similar to a bolognese but made with lamb and not beef or veal. Simple and delicious!


Serves: 4 

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, thinly sliced
  • 50g bacon, diced
  • 1 sprig fresh rosemary
  • 500g lean lamb, diced
  • 1/2 cup white wine
  • 800g tomato pasta sauce or passata
  • salt and pepper, to taste
  • 350g tagliatelle
  • Parmesan cheese, to serve

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Heat the oil in a saucepan and add the onion, cooking until it becomes transluscent. Add the bacon and rosemary and cook until the bacon fat is melting but not until it is crispy.
  2. Add the lamb and brown well on all sides, 6-7 minutes.
  3. Add the wine and stir well. Add the tomato pasta sauce, turn the heat down, cover and simmer 1 hour. Season with salt and pepper to taste.
  4. Cook the tagliatelle in boiling salted water, drain and serve with the lamb sauce and grated Parmesan cheese.

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