 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
From Mark Bittman's NY Times column. Fast and original. I now keep frozen ground lamb in my freezer for a great fast meal. Prep time is a huge guess. Ingredients:
2 tablespoons olive oil |
1 small onion, minced |
salt & freshly ground black pepper |
1/2-3/4 lb ground lamb |
1 (28 ounce) can plum tomatoes, with liquid |
1/2 cup cream or 1/2 cup half-and-half (milk & cream) or 1/2 cup milk |
1 lb dry linguine |
freshly grated pecorino romano cheese |
Directions:
1. Chop or crush tomatoes.
2. Heat olive oil over medium heat. Cook onion until translucent.
3. Boil water for pasta.
4. Add lamb to onion, breaking up clumps. Cook until no longer red, about 5 minutes.
5. Add tomatoes to lamb and onions. Simmer.
6. (This is where you can stop and freeze for a couple of weeks or keep covered in fridge for a few days. If you do this, reheat and then continue from here.).
7. Boil pasta (I think fresh would be good, too).
8. Add cream, or half-and-half or milk to lamb/tomato pan. Salt and pepper as needed. Cook until sauce is thick, but not dry.
9. Drain pasta and toss with sauce some cheese. Serve extra cheese at the table.
|
|