Egg Pasta with Lamb Sauce: Tagliolini Col Sugo di Agnello

1. 1

   In a large, fairly deep skillet, heat the olive oil over high heat until almost smoking.

2. 2

   Add the onion, carrot, basil and pancetta and cook over medium-high heat until the pancetta fat has been completely rendered.

3. 3

   Season the lamb with salt and pepper and add it to the pan, cooking until it is browned.

4. 4

   Add the wine, let it cook 5 minutes, then add the tomatoes and 4 cups boiling water.

5. 5

   Season with salt and pepper and cook, covered, until the meat is tender.

6. 6

   With a slotted spoon, remove the meat and keep it warm, then add the fresh pasta to the sauce and cook until al dente.

7. 7

   When the pasta is cooked, return the meat to the pan, stir gently over heat for a few minutes and divide evenly among 4 warmed pasta bowls to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.