"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pasta Shells with Lamb Sauce Recipe

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This recipe for Pasta Shells with Lamb Sauce, by , is from Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vilma Douglass
Added: Tuesday, April 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp olive oil
1 small onion, chopped
4 garlic cloves, chopped
4 Tbsp finely chopped rosemary
1 lb ground lamb
1 32 oz can crushed tomatoes
1 small can tomato paste
1 - 1 1/2 cups white wine
salt and freshly ground pepper
16 oz medium pasta shells, cooked and drained
Romano cheese, grated

Directions:
Directions:
In large saucepan over low heat, heat oil, add onion, garlic and rosemary. Saute stirring until onion is translucent, about 2 minutes. Add lamb. Increase heat to medium and saute, stirring to break up lamb, about 5 minutes. Add wine, tomatoes, tomato paste and 1/2 cup water, and salt and pepper to taste. Bring to a boil; lower heat and simmer 30 minutes, stirring occasionally.
Add pasta; toss over low heat 1 to 2 minutes. Transfer to large serving bowl. Add Romano cheese; toss to mix well.

Personal Notes:
Personal Notes:
I normally don't toss the sauce and pasta together, I just serve separately.

 

 

 

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