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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.

 

"Madam, you stand there with your trembling tablespoon and you have not yet lived."
-Graham Kerr, The Galloping Gourmet

The refrigerator light goes on...

This sauce is perfect for making your home smell just wonderful. The lamb and olives with the warm herbs is so savory and comforting as it cooks. It's hard to be patient with this and let the sauce finish because the aroma is so terrific.

Parmigiano-Reggiano

Parmesan is most famous in the USA in the green shaker box. None of the recipes on this site use that type of cheese.

All of the recipes that use parmesan call for Parmigiano-Reggiano. This is a hard granular cheese that originates in Parma Italy. Those made in the area of Parma and Reggio Emilia are the real deal. Whenever possible I use the Italian cheese (Parmigiano-Reggiano) rather than domestic or imports from South America. This costs more but the flavor difference is worth it.

Parmesans have about 9 grams of fat per ounce.  This is moderate for cheese.  Good parmesans have such a fine flavor you donít need much. 

1 ounce cheese = 141 calories, 9g fat, 6g sat fat, 0 mono fat, 11g protein, 0g carbohydrates, 198mg sodium, 28mg cholesterol 


 

Lamb Sauce with Olives and Fettuccine



Servings = 2 | Serving size =about 1 1/2 cups sauce with 2 ounces pasta

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7,8.

This recipe keeps well for up to 3 days in the refrigerator.

1 tsp olive oil
2 cloves garlic (minced)
1 large onion (diced)
1 medium leek (cleaned and sliced crosswise)
6 ounces lean ground lamb
1 Tbsp tomato paste
2 cups water
1/8 tsp salt
fresh ground black pepper (to taste)
1/8 tsp dried tarragon
1/8 tsp dried thyme
2 bay leaves
1/2 tsp dried oregano
1/2 tsp dried sage
8 large green olives (sliced into strips)
3 quarts water
4 ounces whole wheat or gluten-free fettuccine
1/2 ounce Parmigiano-Reggiano (grated)

Place the olive oil in a medium skillet over medium-high heat. Add the garlic and cook for about 2 minutes.

Add the leek and onion reduce the heat to medium and cook, stirring frequently, until the onion has softened slightly. Add the ground lamb.

Cook until the lamb is browned and add the tomato paste, water, salt, pepper, tarragon, thyme, bay leaves, oregano, sage and olives.

Reduce the heat to medium-low and cook, stirring occasionally, until the liquid has reduced to about 1/2 cup and the sauce is thickened Ė about 40 minutes.

When the sauce is nearly done, place the water in a large sauce pan over high heat. When it boils, add the fettuccine and cook until it is just tender. Drain the pasta and add it to the sauce. Cook over low heat, tossing frequently, for about 2 minutes. Serve topped with the grated Parmigiano-Reggiano.

Nutrition Facts

Serving size = about 1 1/2 cups sauce with 2 ounces pasta

Servings = 2

.

Amount Per Serving

Calories 544 Calories from Fat 187
  % Daily Value
Total Fat 21g 32%
    Saturated Fat 9g 43%
    Monounsaturated Fat 4g  
    Trans Fat 0g  
Cholesterol 78mg 26%
Sodium 497mg 21%
Total Carbohydrates 59g 20%
    Dietary Fiber 8g 32%
    Sugars 7g  
Protein 34g  
Vitamin A 12% Vitamin C 23%
Calcium 18% Iron 31%
Vitamin K 16 mcg Potassium 733 mg
Magnesium 125 mg