Egg Pasta with Lamb Sauce: Tagliolini Col Sugo di Agnello Recipe : Mario Batali : Recipes : Food Network


  • 2 tablespoons extra-virgin olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 bunch basil leaves, finely chopped
  • ¼ pound pancetta, finely diced
  • 1 ½ pounds lamb shoulder, cut into small chunks
  • Salt and pepper
  • + 3 more ingredients
    • 1 cup dry white wine
    • 1 (12-ounce) can San Marzano tomatoes, crushed by hand, plus their juices
    • ¾ pound fresh egg tagliolini

In a large, fairly deep skillet, heat the olive oil over high heat until almost smoking. Add the onion, carrot, basil and pancetta and cook over medium-high heat until the pancetta fat has been completely rendered. Season the lamb with salt and pepper and add it to the pan, cooking until it is br...

View full recipe at SpringPad


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