Tony’s February recipe of the month
For a tasty pasta meat sauce, our family like to use lamb forequarter as we prefer the lamb to flavour the tomato sauce for our spaghetti but you can use pork, chicken or beef. I tend to use 6 thick cut lamb forequarters, on the bone, cutting off the fat before I cook it.
- olive oil
- 1 large red onion (finely chopped)
- 2 cloves crushed garlic
- I use tomato puree. The brand I like is Four Brothers
- Dry Basil
- Dry Oregano
- Salt and pepper to taste
- Lamb, pork, chicken or beef
In a big pot, I brown the lamb very quickly on a high heat with a little bit of oil. Then I’ll take the lamb out and in the same pot, I like to add quite a bit of olive oil as I like my sauce quite oily. Then I add the diced onion and garlic on a low heat as I don’t want to burn any of the ingredients. Following that, two 500ml bottles of tomato puree as well as 2 or 3 leaves of dry bayleaf, a sprinkle of oregano and dry basil are added. Salt and pepper if you wish.
I then return the slightly browned meat to the pot. Bring to boil and then simmer on a very low heat for 2 or 3 hours. That way, the meat falls off the bone, it just becomes so tender and tasty! And the sauce is enriched with the slow cooked lamb….. magical!
You could adapt this recipe again so instead of spaghetti, serve as a main dish with potatoes and veggies. I tend to serve with a salad. I usually end up with so much sauce extra I then freeze and have it at a later date, my ‘Eggs Antonio.’ Check out the recipe later in the year!
I’ve found this lamb dish goes well with Sons of Eden Kennedy GSM 2014 (at $24.99) or alternatively try a Primitivo, Grenache or a Shiraz.