Cooks in: 1h 30mins
Levels: Medium
Serves: 4
List of Ingredients
- 1 1/3 LB. of lamb
- 1 C. of tomato passata
- 10.5 OZ. of pasta (like ziti or penne)
- 2 leeks
- Cream
- Chopped herbs (marjoram, parsley)
- Mild Pecorino cheese
- Vegetable broth
- Olive oil
- Salt
- Pepper
Method
1
Thinly slice the leeks and fry them in a drizzle of hot oil.
2
Then sauté the lamb, cut into large chunks.
3
Add the tomato passata, salt, pepper, and a ladleful of vegetable broth, cover and stew for about an hour.
4
Remove the meat from the sauce and add a dollop of cream and plenty of chopped herbs.
5
Pour over the strained al dente pasta. Sprinkle with grated Pecorino and serve; the meat can be an optional second course.