I have now made this dish twice and Bo repeatedly asks for it and then eats it like someone is going to steal it from him. There really is something incredible about someone loving food you’ve made, right?! Here is this recipe- inspired by the great Michael Symon (changed a few ingredients but not many)
- 2 tablespoons olive oil
- 1 pound ground
- Kosher salt
- 2 medium , roughly chopped
- 2 stalk , roughly chopped
- 1 small red onion, roughly chopped
- 2 , minced
- 2 cups dry red wine
- 12 ounces canned crushed San Marzano
- 3 sprigs fresh
- Pinch red pepper flakes
- Pinch or sugar
- Pasta: for G-Free I used wide Brown Rice noodles (a few Asian brands actually sell a wide noodle closest to fettuccine, and regular fettuccine noodles for Bo
- ¼ cup grated Parmesan
- 2 tablespoons
- 2 tablespoons
- ½ cup torn basil leaves
Meanwhile, either chop or combine the carrots, celery andin a and to finely. You want all the veggies to be uniform size.
Remove the browned lamb from the pan and set aside. Add the vegetables to the same pan with a large pinch of salt and sweat until translucent and, 3 to 4 minutes. Add the garlic and sweat 1 minute more. the pan with the red , scraping the bottom of the pan with a wooden spoon to get all the goodies into the .
Bring to aand cook until reduced by about half. Then add the tomatoes, sprigs of rosemary, pinch of sugar and red pepper flakes, and simmer for 10 minutes. Add the lamb back into the pan and let simmer 20 to 30 minutes longer.
When you have 10 minutes left for the sauce, drop theinto the boiling water and give a stir so it doesn’t stick. When the pasta is cooked , remove and set aside ½ cup of the pasta water, and then the pasta. Stir the pasta into the sauce to coat the . Add the reserved pasta water, , butter, olive oil and basil and continue to mix. Once the butter is melted and everything is incorporated, remove from the heat and serve immediately.