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Versione Italiana

sauce for pasta with lamb
(Lamb & lentils sauce - Our recipe)  


sauce with pulses
  • 300 g (10 1/2 oz) lamb meat without bones
  • 400 g (14 oz) canned cherry tomatoes
  • 200 g (7 oz) puréed tomatoes
  • 1 400 g (14 oz) can lentils
  • 1 teaspoon dried bay leaves, chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon dried chives
  • 3 young little onions, chopped
  • Half a glass of rosé wine
  • 5 tablespoons extra virgin olive oil
  • Salt
  • Time:
    preparation: 15 minutes
    cooking: 20 minutes
  • Difficulty:
    easy recipe
  • Nutrition Facts (amount per serving):
    Calories: 205 (kCal) - 859 (kJ)
    Protein: 13.7 (g)
    Total fat: 13.0 (g)
    Total carbohydrate: 8.7 (g)
    Sugars: 3.3 (g)

The sauce can be used for dressing all kind of pasta, egg pasta too; in this last case you must avoid to retire too much your sauce during cooking.
Pour oil into a saucepan and then add all the other ingredients. You have to cut lamb meat into very little pieces or mince it (it would be the best thing). Drain lentils from their juice. Season to taste with salt and cook over a gentle flame, half-cooked, until sauce is well retired. Cooking time should be very short. Don't add water if it isn't necessary.

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consult our "Members-only Area".

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