Pasta with Abruzzi-style lamb sauce from Food & Wine Magazine, March 2013: Collectors 35th Anniversary Issue (page 98) by Marcella Hazan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on April 04, 2024

    Hearty and comforting on a rainy, stormy night. The most time consuming part of the preparation was cutting my leftover leg of lamb into small dice. Everything else was a snap. The wine and Romano cheese gave it some depth, and Marcella Hazen’s well known technique of cooking the tomatoes down also helped develop the flavor. Served with a crisp green lettuce salad and Chianti wine.

  • muendy on February 01, 2014

    This recipe looks delicious and I was very excited to try it, but the tomatoes called for in the recipe were too much. It might be better made with a prepared tomato sauce (jarred or homemade) rather than the canned plum tomatoes.

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