Green Tomato And Lamb Pasta Sauce Recipes

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.

Steps:

• Cook the onions in the oil over medium heat, stirring until very soft, about 20 minutes. Add the thyme, garlic, pepper flakes, lamb juice and tomatoes and cook, stirring, until saucy, about 20 minutes.
• Stir in the meat and continue to cook, seasoning as necessary, until flavors meld, at least 15 minutes. Cook the pasta and serve with the sauce; garnish with cheese.

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.

Steps:

• Preheat oven to 300°F.
• Spray a large shallow baking dish with cooking oil. Lay the tomatoes in the dish and season with salt and pepper. Drizzle with the olive. Bake uncovered until tomatoes soften somewhat, about 25 minutes.
• In a mini food processor, chop the garlic and basil together. Sprinkle the garlic/basil on top of the tomatoes. Cover with foil and bake until soft and lightly carmelized, another 25 minutes. Remove from oven and place in a food processor or blender. Pulse a few times, but leave the sauce chunky. Put in sauce pan to reheat and add cooked chicken if desired.
• Serve over hot cooked pasta and top with freshly grated Parmesan.

Steps:

• 1. In a dutch oven or large heavy saucepan, heat the olive oil over medium heat. Add the onions and garlic and saute until soft. 2. Stir in the green tomatoes and heat until they also soften. 3. Stir in the seasonings and olives and allow them time to blend with the mixture. 4. Add tomato paste and reduce heat to medium low. Stir occasionally and add water as necessary to keep the sauce at desired thickness. 5. Heat lamb in a small frypan until thoroughly cooked. Drain off all excess fat and add lamb to sauce. (You may choose to use more lamb than prescribed above but do not use so much that it ovepowers the other flavors of the sauce.) Stir in the lamb but not so vigorously that the tomatoes lose their identity. 6. Cover and simmer until you are ready to serve. (The sauce may be made in advance and can be frozen) 7. In a large pot of boiling, salted water cook pasta according to its instructions until al dente. 8. Ladle sauce on pasta and top with feta. A nice touch is to garnish each plate with one or two mint leaves.