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"Those who forget the pasta are condemned to reheat it."--Unknown

Pasta Alla Chitarra Recipe

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This recipe for Pasta Alla Chitarra is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 C Olive Oil
1 Lbs Ground Lamb
3 Bay Leaves
3 Cloves Garlic (Thinly sliced)
1/2 C Dry White Wine
1 1/2 C Lamb or Chicken Stock
1 15oz Can Whole Tomatoes (Crushed by hand)
2 Lg Red Bell Peppers
1 Lg Yellow Bell Pepper
1 Lbs Spaghetti Noodles

Directions:
Directions:
Heat oil in 6 quart pan over medium heat. Cook lamb, stirring to break up meat (6-8 minutes). Add bay leaves, garlic, salt pepper (to taste) and cook until garlic is golden brown (2-3 minutes). Add white wine and cook until reduced by half (2-3 minutes). Add stock and tomatoes, salt and pepper to taste. Bring to a simmer , reduce heat to medium low and cook until slightly thickened (35-40 minutes), stirring occasionally. Then stir in peppers and cook until tender but not falling apart (4-6 minutes). Discard bay leaves.

Add cooked spaghetti to pan with sauce, toss with tongs. Divide between plates and top with fresh grated Pecorino.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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