This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
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.
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
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|
|fresh ground black pepper (to taste)|
|1/8 tsp||dried tarragon|
|1/8 tsp||dried thyme|
|1/2 tsp||dried oregano|
|1/2 tsp||dried sage|
|8 large||green olives (sliced into strips)|
|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.
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|
|Total Carbohydrates 59g||20%|
|Dietary Fiber 8g||32%|
|Vitamin A 12%||Vitamin C 23%|
|Calcium 18%||Iron 31%|
|Vitamin K 16 mcg||Potassium 733 mg|
|Magnesium 125 mg|