A few days ago, I posted my February Feature Ingredient, Anchovies. Well, this is the recipe I mentioned in that post and how anchovies add a depth of flavor so unexpected and irresistible. The richness just seems to shine through my Easy Lamb Pasta Sauce. I found this recipe on NYT Cooking from Alison Roman as she calls it Quick Lamb Ragu. It is super quick, so simple and unbelievably delicious. I’m here to tell you to forget any bad experience you’ve ever had with anchovies and keep an open mind.
Easy Lamb Pasta Sauce
If you are lover of anchovies then I don’t need to convince you to try this recipe. However, if you prefer to ignore them I understand. That said, I usually use anchovies in paste form when making Caesar salad. I’m allergic to most fish so I’m very careful. Yet, once I heard about Alison’s recipe, I had to try it and so glad I did. Have an open mind and give it a try, please?
Easy Lamb Pasta Sauce
My husband is already asking when I’m planning on making this sauce again. I’d say that’s a good sign, right? Nothing is more fun to me in the kitchen than trying or creating something new. You will not see the anchovies in your sauce because once added to the onion and garlic mixture the anchovies just melt away. While you can smell them during the sauteing process, no taste remains but a depth of flavor un-imagined after a long simmer. Oh so good!
Easy Lamb Pasta Sauce
The ground lamb has really good flavor with plenty of garlic and onions. As the sauce simmers it will thicken and water will evaporate as the sauce cooks uncovered. Do not cover and stir occasionally to prevent from sticking. Be sure to add salt and pepper to your taste as sauce cooks. Serve this delicious sauce over your favorite pasta with garlic toast and a green salad. And don’t forget to have plenty of Parmigiana Reggiano on hand. The sauce is perfect for serving either company or family night dinner. Keep the recipe handy because it will become a new go-to. Enjoy!
Easy Lamb Pasta Sauce
2 T. Olive oil
1 medium yellow onion, small diced
4 garlic cloves, finely minced
Kosher salt and ground black pepper
1/4 to 1/2 t. red pepper flakes
2 anchovy fillets (optional but I say do not leave out)
3 T. tomato paste
1/2 t. granulated sugar
1 1/2 pounds ground lamb
1 – 28 oz. can crushed tomatoes
16 oz. cooked pasta of choice (I used Mezzi Rigatoni)
Grated Parmigiana Reggiano, for serving
Chopped fresh oregano, for serving (optional)
Heat Olive oil in a large Dutch oven over medium heat. Stir in onions, garlic and sprinkle in salt and black pepper. Cook mixture, stirring occasionally until onions are soft, about 5 to 7 minutes. Add in red pepper flakes and anchovies if using, and cook for a couple minutes to toast spices and melt anchovies.
Add in tomato paste and cook, stirring so paste sticks to bottom of Dutch oven and caramelize, about 2 to 3 minutes.
Stir in ground lamb and season with salt and black pepper. Break up chucks of lamb as it browns and sizzles in its own fat with wooden spoon, 5 to 7 minutes.
Pour in crushed tomatoes, stirring and scraping bits from bottom of Dutch oven. Fill can halfway with water, swirling to get remaining tomato in the can and pour into lamb. Season again with salt, pepper and sugar. Reduce heat to medium-low and continue to cook uncovered until thickened, about 30 minutes.
Serve sauce over cooked pasta or mix pasta into sauce and sprinkle servings generously with grated Parmigiana Reggiano and chopped fresh oregano.
Makes for 4 to 6 servings.
Recipe adapted from Alison Roman
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