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Ingredients
for
4
Pasta with Saffron Lamb Sauce
30 min., ready in 1 hr 30 min.
Time:
Ingredientsfor
- Ingredients
- 600 grams lamb (from the leg)
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 100 milliliters dry white wine
- 1 generous pinch Saffron
- 150 milliliters lamb stock
- salt
- freshly ground peppers
- 500 grams thin Tagliatelle (such as Bavette)
- 250 grams Cherry tomatoes
- 2 sprigs Basil
- freshly grated Cheese (such as Pecorino)
Preparation
1.
Rinse the lamb and pat dry. Cut into small cubes. Peel and finely chop the onion and garlic. Sauté in the olive oil until translucent. Add the lamb and cook until browned on all sides. Stir in the white wine, saffron and lamb stock. Season with salt and pepper, cover and simmer for about 45 minutes.
2.
Cook the pasta in salted water until al dente.
3.
Rinse and halve the cherry tomatoes. Add to the lamb during the last 10 minutes of cooking.
4.
Remove the basil leaves and coarsely chop. Add to the lamb sauce along with the drained pasta. Toss well to fully coat the pasta with the sauce.
5.
Top with freshly grated cheese and serve.