Marcella Hazan's Abruzzi Style Lamb Pasta Sauce Recipe

Ingredients

• you can serve at one meal, it only gets better with time. You can use any kind of tubular
• for one of those nights when only a bowl of pasta can satisfy. Here’s the recipe, with a minor adaptation. I
• used 2 ounces of cubed pancetta in lieu of Marcella’s finely chopped and thinly
• sliced version. Here’s the recipe:
• Recipe for Marcella Hazan’s Pasta with
• Abruzzi-Style Lamb Sauce From Food and
• Wine Magazine
• Serve 4 to 6. Prep Time
• 30 Minutes. Total Time 50 minutes.
• 1 tablespoon extra-virgin olive oil
• 2 ounces pancetta, finely diced
• 1 tablespoon chopped rosemary
• 1/2 pound boneless lamb, cut into very fine
• dice
• One 28-ounce can Italian plum tomatoes,
• coarsely chopped, with juices.
• 1 pound penne, ziti or rigatoni
• 1/3 cup freshly grated Pecorino Romano
• cheese, plus more for serving
• Put the oil and onion in a
• large skillet and cook over moderately high heat, stirring frequently, until
• the onion is pale gold. Add the pancetta and rosemary and cook, stirring
• occasionally, until the pancetta fat is rendered; the pancetta should remain
• with 4 quarts of water and bring to a boil. Add 1 1/2 tablespoons of coarse
View Full Recipe at CHEWING THE FAT