Fettuccine with Weeknight Lamb Ragu

Lamb in Fettuccine Ragu is a rich, warm pasta dish that can be made quickly for a nice weeknight meal but also ideal for a special event

Information of importance – SERVINGS: 6 – PREP TIME: 10 mins – TYPE: Dinner

Ingredients – Olive oil, 2 teaspoons plus more for drizzling – 1 medium sweet onion, finely minced, with black pepper and salt – Optional: 4 anchovy filets – 1 big, chopped fresh tomato – 1 pound of lamb, ground I utilized organically grown food. – 1/2 cup red or white wine – Crushed tomatoes in one 28-ounce can – prepared pasta tubes or noodles, 12 ounces, for serving (I used fettuccine) – serving Parmigiano Reggiano – a little amount of thyme, oregano, or marjoram for serving (optional)

The flavors intensify as the sauce simmers for a longer period of time. You will adore the sauce even more if you have time to let it simmer slowly! This is unquestionably the kind of sauce to curl up with on a chilly winter day, especially now that most of the North has received additional snowfall

TIPS FOR COOKING AND FAQs – Adapt the herbs to your preferences. – I chose white wine because I already had some opened. It gave the sauce a great flavor. – Most of us enjoy anchovies. It's okay to leave them out if you don't think you can sneak them into the sauce for your family. – I've seen recipes where the topping is ricotta. With some Pecorino or Parmigiano Reggiano that has been granted, we are quite pleased

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