Best 2 Tomato Sauce With Lamb And Pasta Recipes

## A Culinary Symphony: The Delights of Tomato Sauce with Lamb and Pasta

Indulge in a culinary journey with our exquisite Tomato Sauce with Lamb and Pasta, where succulent lamb meets tangy tomatoes, nestled atop a bed of perfectly cooked pasta. Experience a burst of flavors in every bite, as the richness of the lamb merges harmoniously with the acidity of the tomatoes, creating a symphony of taste. This delectable dish is not only a feast for the taste buds but also a feast for the eyes, with vibrant colors and an enticing aroma that will tantalize your senses. Whether you're a seasoned cook or a novice in the kitchen, our carefully crafted recipes will guide you through the process, ensuring a successful culinary adventure.

**Savor the Classic: Traditional Tomato Sauce with Lamb and Pasta**

Embrace the timeless flavors of traditional tomato sauce with lamb and pasta. This classic recipe forms the foundation of our culinary exploration, featuring a rich and flavorful tomato sauce brimming with fresh herbs and spices. Tender lamb pieces braised to perfection add a succulent touch, while the pasta of your choice serves as a perfect canvas to absorb all the deliciousness.

**Explore Culinary Fusion: Lamb and Pasta in a Spicy Szechuan Sauce**

Embark on a culinary adventure with our unique Lamb and Pasta in a Spicy Szechuan Sauce. This innovative recipe fuses the bold flavors of Szechuan cuisine with the comforting elements of a classic pasta dish. Succulent lamb is seared to perfection and coated in a spicy, aromatic Szechuan sauce, while the pasta provides a delightful contrast. Prepare to tantalize your taste buds with this exciting fusion of flavors.

**Unveil a Rustic Charm: Lamb and Pasta with Roasted Vegetables**

Embrace the simplicity and rustic charm of our Lamb and Pasta with Roasted Vegetables. This hearty dish showcases the natural flavors of fresh vegetables roasted to perfection. Tender lamb pieces and al dente pasta come together in a delightful harmony, while the roasted vegetables add a delightful sweetness and texture. Experience the beauty of simple, wholesome cooking with this flavorful recipe.

**Delight in Comfort: Lamb and Pasta in a Creamy Mushroom Sauce**

Indulge in the ultimate comfort food with our Lamb and Pasta in a Creamy Mushroom Sauce. This luscious dish features tender lamb cooked in a creamy, savory mushroom sauce, enveloping the pasta in a blanket of rich flavor. The combination of lamb, mushrooms, and creamy sauce creates a symphony of textures and flavors that will warm your heart and soul.

Let's cook with our recipes!

QUICK LAMB RAGù

Quick Lamb Ragù image

A simple sauce made mostly with pantry staples, this spicy, tomatoey take on a ragù, which is traditionally long-cooked, is unapologetically lamb-forward. If you prefer, you could use pork, beef or a mix of all three. Whatever you do, try not to skip the anchovies - they add a depth of flavor typically achieved by a long simmer, and anchovy-haters won't even know they are there.

Provided by Alison Roman

Categories dinner, pastas, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil, plus more for drizzling
1 medium yellow onion, finely chopped
4 garlic cloves, finely chopped
Kosher salt and black pepper
Pinch of red-pepper flakes (optional)
2 anchovy fillets (optional)
2 tablespoons tomato paste
1 pound ground lamb
1 (28-ounce) can crushed tomatoes
12 ounces cooked pasta, noodles or tubes, for serving
A good hunk of Parmesan or pecorino, for serving
A small handful of marjoram, oregano or thyme, for serving (optional)

Steps:

Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions and garlic, and season with salt and pepper. Cook, stirring occasionally, until the onions have become translucent and have totally softened, 5 to 8 minutes. Add a pinch of red-pepper flakes and anchovies, if using, and cook for a minute or two, just to toast the spices and melt the anchovies.
Add tomato paste and continue to cook, stirring occasionally so it has a chance to stick to the bottom of the pot and caramelize a bit, 2 or 3 minutes.
Add lamb and season with salt and pepper. Using a wooden spoon or a spatula, stir lamb until the fat starts to soften and the meat begins to break down. Continue to cook, stirring rather frequently until the lamb begins to brown and sizzle in its own fat, 5 to 8 minutes.
Add crushed tomatoes, stirring to scrape up any bits on the bottom of the pot. Fill the tomato can halfway with water and swirl around to get all the remaining tomato, then add to the pot. Season with salt and pepper and bring to a simmer. Reduce heat to medium-low and continue to cook until sauce is thickened and insanely flavorful, 25 to 30 minutes.
Serve sauce mixed into and over pasta with plenty of cheese for grating over the top, scattered with a small handful of marjoram, oregano or thyme leaves if you like.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 555 milligrams, Sugar 7 grams

HERBY BAKED LAMB IN TOMATO SAUCE

Herby baked lamb in tomato sauce image

Cook this 'low and slow' in its own sauce til it's so tender you can carve it with a spoon

Provided by Sarah Cook

Categories Dinner, Lunch, Main course

Time 4h20m

Yield Serves 4 with leftovers

Number Of Ingredients 8

Ingredients

1.8-2kg shoulder of lamb
2 tbsp olive oil
3 oregano sprigs, leaves stripped from 2
3 rosemary sprigs, leaves stripped from 2
3 garlic cloves , roughly chopped
600ml red wine
2 x 400g cans chopped tomatoes
1 tbsp caster sugar

Steps:

Heat oven to 220C/fan 200C/gas 7. Put the lamb into a large ovenproof dish. Pour the oil into a small food processor with the oregano and rosemary leaves and the garlic, then whizz to a rough paste. Season the paste well, rub all over the lamb, then roast for 20 mins. Cover, lower the oven to 150C/fan 130C/gas 2, then roast for a further 3 hrs.
Remove the lamb from the oven and carefully pour off all the fat, leaving any meat juices in the dish if you can. Pour over the wine and tomatoes, poke in the remaining herb sprigs, then return, uncovered, to the oven for a further 40 mins. The lamb should now be tender enough to cut with a fork or spoon.
Carefully pour or spoon the wine and tomato sauce into another pan, skimming off any fat that rises to the surface, then re-cover the lamb. Let it rest for up to 30 mins while you roast the potatoes and finish the sauce. Heat the tomato mixture until bubbling, then simmer for 10-15 mins until thickened and saucy. Season with the sugar, and some salt and pepper if it needs it, then pour back around the lamb to serve.

Nutrition Facts : Calories 595 calories, Fat 40 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 0.51 milligram of sodium

Tips:

Use ripe, flavorful tomatoes. This will give your sauce the best flavor. If you can't find ripe tomatoes, you can use canned tomatoes, but be sure to choose high-quality tomatoes that are packed in tomato juice, not water.
Brown the lamb before adding it to the sauce. This will help to develop its flavor and give the sauce a richer color.
Use a variety of herbs and spices in your sauce. This will give it a complex flavor. Some good choices include basil, oregano, thyme, rosemary, garlic, and onion.
Simmer the sauce for at least 30 minutes. This will help to develop the flavors and thicken the sauce.
Serve the sauce over your favorite pasta. Spaghetti, penne, and rigatoni are all good choices.

Conclusion:

This tomato sauce with lamb and pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. The lamb is tender and flavorful, the sauce is rich and savory, and the pasta is cooked to perfection. This dish is sure to please everyone at your table.