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Cavatidd con Ragu' di Agnello
Description:
An Apulian dish that combines eggplant and lamb Ragu˘. Cavatidd is Cisternino dialect for Cavatelli pasta.
Preparation Time:
40 minutes
Ingredients:
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1 pound of Cavatelli or Tagliatelle or any other pasta on-hand
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1 pound of boneless lamb, cut into small cubes
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2
tablespoons of tomato paste
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1 (28 ounce) or 1 pound 12 ounce can of crushed tomatoes or whole canned plum tomatoes, diced
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1 small sweet onion, diced
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2 whole garlic cloves, minced
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1 medium eggplant, diced
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6 tablespoons of olive oil or as needed
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1/4 cup of fresh Italian flat-leaf parsley, chopped
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1 tablespoon of rosemary
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1 Knorr®’s beef bouillon cube
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1 cup of dry red wine
Directions:
Fill a 10-quart saucepan with water over high heat for the pasta. Add the pasta during the last 10 minutes of the preparation process to the boiling water. Pre-heat a saucepan with 4 tablespoons of olive oil. Soffriggere or lightly fry the minced garlic, onion and diced eggplant for 5 to 8 minutes. In another pre-heated pan brown the lamb cubes with the rest of the olive oil and rosemary. De-glaze the lamb with the red wine and crushed bouillon cube. Add the lamb to the eggplant, onion and garlic mixture in the saucepan. Finally add the tomatoes, tomato paste, and parsley to the saucepan and allow the sauce to simmer for 30 minutes. Meanwhile cook the pasta al dente and drain. Combine the pasta with the saucepan ingredients. Toss and mix well. Transfer the completed dish to a large serving bowl. Serve with grated pecorino cheese apart.
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