Meat and Pasta: Lamb with bavette, tomatoes and various peppers NP

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One of the most basic sauces is a ragù, traditionally a slow-cooked mixture of beef, pork or veal; tomatoes; seasonings; and often stock and cream. It is often served with pasta and in its simplest form is ‘’spaghetti with meat sauce.” This variation of ragù is based on lamb. Serve it with a green salad, cheese, crusty bread, and Greek olives.

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info:
cuisine: Mediterranean Recipes
course/dish: Main Dish
main ingredients: Vegetables
preparation time:
1 hour
servings: 4

ingredients

500 gr leg of suckling lamb, deboned
1 onion
1 garlic clove
1 red bell pepper
1 yellow bell pepper
2 tbs coarse pepper
400 gr tomatoes concassees
200 gr strained yogurt
200 ml white wine
500 gr bavette (pasta)
olive oil
salt & pepper

instructions

Pasta

Boil in salted water according to package instructions. Drain.

Lamb

1. Remove all fat from the lamb and cut it into small pieces.

2. Sauté the onions, garlic and meat in a little bit of olive oil.

3. Add the peppers, cut into thin slices and as soon as they soften douse with wine.

4. Add the tomato and coarse pepper and simmer for 30 minutes.

5. When the meat becomes tender add the yogurt and stir.

6. Remove from fire and serve with bavette.

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Meat and Pasta: Lamb with bavette, tomatoes and various peppers NP

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