Tuesday, 14 February 2012

Tagliatelle Alle Cipolle


Or tagliatelle with sweet onions, rosemary and minced lamb to you and me.

I recently purchased "Gino's Pasta" by Gino D'Acampo after looking for a new pasta cookbook and hearing great things about this one. It's fair to say I had high hopes after reading the Amazon reviews and so was excited to sit and have a read through it when it arrived. I can tell I am going to use this book a lot, I've already cooked three dishes from it and they were all great!

This was the first thing I tried. It's actually meant to be fettuccine but I think that's a bit exotic for my local supermarket who never seem to have any, so I swapped the fettuccine for tagliatelle.

I've never had minced lamb with pasta before so I wasn't sure what to expect but this was delicious. One of the tastiest pasta dishes I've ever had. In fact writing about it here now makes me cook it again. It was very different to things I've cooked before and I was concerned Mr M might not like it, but he agreed that it was fab!

This recipe serves 4 and is adapted from a recipe from the book mentioned above.

Tagliatelle Alle Cipolle


Ingredients

6 tbsp olive oil
3 large onions, peeled and finely sliced
1 carrot, peeled and finely grated
1 tbsp freshly chopped rosemary
200g minced lamb
200ml white wine
300ml vegetable stock
400g fresh tagliatelle
100g freshly grated Parmesan cheese
salt and pepper to taste

Method

Heat the oil in a large saucepan and fry the onions, carrot and rosemary for 5 mins over a medium heat until softened and golden, stirring occasionally with a wooden spoon.  Add the minced lamb and mix well. Cook for a further 5 mins, stirring often, until the meat is browned all over.

Pour in the white wine and cook for a further 2-3 mins to allow the alcohol to evaporate. Season well and pour in the stock. Bring to the boil and then lower the heat. Simmer uncovered for 30mins, stirring every 10mins.

Meanwhile cook the tagliatelle in a large saucepan of boiling water, according to pack instructions. When cooked, drain the pasta and immediately add to the meat sauce. Increase the heat to high and gently mix together for 30 seconds. Make sure the sauce coats the pasta evenly.

Serve immediately topped with freshly grated Parmesan cheese.

If you try this, let me know what you think!

5 comments:

  1. Nom, nom, sounds great. Don't know about chopped rosemary though. Doesn't it stick in your teeth?

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  2. Ha, I never thought about that really but no, it doesn't! You barely notice it.

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  3. That looks and sounds like a family pleaser - thanks for the recipe xx

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  4. Looks good! I've never had minced lamb with pasta either, and have to admit that I've shied away from recipes with it as I just couldn't imagine how it would work. I do like the sounds of this though so maybe it's time to give it a go!

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  5. Hiya - cooked this last night. I loved it, hubby not quite so keen. Thanks for the recipe!

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