Region: Italy
Category: Pasta with Lamb
Season: Any
Difficulty: Easy but long cooking time
This is a very simple preparation that yeas ago I remember my daughter Dyala and youngest son Seri gobbled up when they were kids,  (3)LO.jpg)
or maybe they were just hungry, but they said they liked it which all a cook wants to hear. The herbes de Provence can be replaced with summer savory, thyme, or oregano or a mixture of the three. Any kind of tubular macaroni can be used. Here I've used ditali in the photo.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 1:15 hours
3/4 pound lamb shoulder on the bone, cut into pieces
Salt and freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil
1 garlic clove, crushed
1 cup dry red wine
1 tablespoon tomato paste
1 cup water
1 tablespoon dried herbes de Provence
3/4 pound macaroni
1 tablespoon unsalted butter
Freshly grated parmigiano-reggiano cheese for sprinkling
1. Season the lamb with salt and pepper. In a skillet, heat the olive oil over medium heat, then cook the lamb with the garlic clove until browned, about 10 minutes. Add the wine, tomato paste dissolved in the water, and the herbes de Provence. Partially cover and cook until the sauce is reduced, stirring occasionally, about 1 hour.
2. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente. Drain without rinsing. Transfer the pasta to a bowl, stir in the butter, and then transfer to the skillet with the lamb and cook for 2 minutes, then serve with parmigiano cheese.
Variation:
Note:
Posted: 12/20/2006