Spaghetti with Lamb All`amatriciana
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g minced meat, from the lamb
- 250 g pork belly, smoked
- g 1,000 tomato (s)
- 500 g onion (s)
- 4 garlic clove (s)
- 3 tablespoon tomato paste
- 2 tablespoon thyme, rubbed
- salt
- Black pepper
- 400 g spahetti
Print Recipe
Pin Recipe Instructions
- Peel the garlic and cut into fine slices. Peel the onions and cut into strips approx. 5 mm wide. Cut the pork belly into approx. 1 cm thick slices. Wash tomatoes, cut in half and then dice.
- Heat some olive oil in a non-stick pan and fry the minced lamb over full heat until it is browned. Reduce the heat, then add the garlic, onions, and bacon and fry until the onions are translucent. Salt and pepper, then add the diced tomatoes and thyme. Put the lid on the pan and bring to the boil. When the sauce is boiling, remove the lid, add the tomato paste and reduce the sauce.
- Cook the pasta on the side.
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