Pasta with stir-fried lamb and tomato
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- Phillippa Cheifitz
- 4
- Easy
- 20 minutes
- 20 minutes
- Veenwouden Merlot 2003
Ingredients
- 500 g lean lamb steaks, diced
- 30-45 ml olive oil
- 1 onion, finely chopped
- 1 stick celery, finely chopped
- 3 or4 rashers rindless streaky bacon or pancetta
- 375 ml bottled Italian tomatoes or passata
- 125 ml chicken stock
- 65 ml dry red wine
- 45-60 ml chopped fresh flat-leaf parsley
- Salt and milled black pepper
- About 400g cooked penne, to serve
- Grated Parmesan, to serve
Cooking Instructions
Stir-fry the lamb in batches in 1/2 the hot oil, until browned. Remove and set aside. Season lightly.
Reduce the heat then add the rest of the oil, the vegetables, garlic and pancetta. Gently cook until softened.
Stir in the tomato, stock and wine and half the parsley. Simmer together until just thickening, about 5 minutes.
Return the lamb and heat through.
Add the remaining parsley.
Check the seasoning and serve with hot pasta. Pass around the cheese and serve the salad on the side.
TASTE’s take:
Lamb is perfect for Italian-style dishes, and the lean lamb steaks available are really useful for quick dishes. Serve with a baby-spinach salad, lightly dressed with olive oil and wine vinegar.
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