Spaghetti with lamb sauce (Fusilli con sugo di agnello) from In Nonna's Kitchen: Recipes and Traditions from Italy's Grandmothers by Carol Field

Where’s the full recipe - why can I only see the ingredients?

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

  • Eat Your Books

    Can substitute canned tomatoes or tomato purée for fresh tomatoes. See recipe for chicken variation.

  • Breadcrumbs on November 07, 2010

    p. 146 - Nov 2010 - First use of this recipe. As always when I cook a stew or sauce w lamb, I was concerned that the lamb flavour would overwhelm the other ingredients. Happy to report that in this instance, this wasn't an issue at all. The sauce was absolutely delicious. I made as directed with a couple of exceptions. I only used 1/2 cup of white wine and added 2 tbsp of good balsamic as my lamb wasn't as lean as the recipe suggested so I thought the vinegar might help in breaking down some of the sinew in the meat. I also increased the cooking time and allowed the sauce to simmer for about 2 1/2 hours. The meat broke down beautifully and the sauce was rich and flavourful. I'll definitely make this dish again. K - 9

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