Saturday, February 20, 2010

Recipe: Rosemary Lamb Rose Sauce

This sauce was amazing! I could not get over how good it was. I wanted to write it down so I could make it again and again. I didn't really measure anything so these are approximate measurements. We served it over spinach linguine, which was a really good match. Mmm, my mouth is still watering.

You will need:
250 grams ground lamb
1/4 onion, chopped
2 garlic cloves, chopped
2 cups crushed tomatoes (I used frozen tomatoes from the summer so ours were somewhere between crushed and pureed)
1/3 cup heavy cream
1/4 cup parmesan cheese
1 sprig of fresh rosemary, chopped
2 leaves fresh basil, shredded
1 tsp fresh ground pepper
1 bay leaf
dash of sea salt

Begin heating the ground lamb in a sauce pot over medium heat. Chop the onion and garlic and add to the lamb. Cook until lamb is cooked through. Add the crushed tomatoes, cream and spices. Cook until sauce begins to thicken. Reduce heat to low. Put pasta on to cook. When pasta is almost done, add the parmesan cheese to the sauce and remove the bay leaf. Serve and enjoy.

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