Sicilian lamb sauce with pasta

Name: Sicilian lamb sauce with pasta
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 600 g Lean lamb from the leg; 1 (approx. 300 g) large fennel bulb; 75 g dried tomatoes; 1 (approx. 100 g) big onion; 2 Garlic cloves; 3-4 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS dried rosemary; 250 ml dry red wine; 500 ml clear broth or lamb stock (instant); 400 g wide ribbon noodles (pappardelle)

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

600 g Lean lamb from the leg
1 (approx. 300 g) large fennel bulb
75 g dried tomatoes
1 (approx. 100 g) big onion
2 Garlic cloves
3-4 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS dried rosemary
250 ml dry red wine
500 ml clear broth or lamb stock (instant)
400 g wide ribbon noodles (pappardelle)

Directions

1
Wash the lamb, dab dry and cut into small cubes. Clean and wash the fennel and put some green aside for garnishing. Cut the fennel into fine strips. Cut dried tomatoes into pieces.
2
Peel onion and garlic. Dice onion, chop garlic finely. Heat the olive oil in a roasting pan or casserole. Fry the meat well, turning it over. Finally add onion and garlic, braise briefly and season with salt, pepper and rosemary.
3
Pour in red wine and stock, add fennel and bring to the boil. Cover and braise over low to medium heat for 1 1/2 -2 hours. (Meat should almost fall apart, sauce should be thickly braised) Put pappardelle in plenty of boiling salted water and cook according to package instructions (6-8 minutes).
4
Pour the pasta onto a sieve and drain. Season the lamb sauce with salt and pepper and serve with the noodles. Sprinkle with fennel green.