Sometimes you have to indulge and when you do make sure you indulge with organic and whole ingredients. Lamb has a very high amount of iron, protein, zinc and b12 which are all excellent nutrients to add in your diet. I’m certain that this pasta dish is half the calories of what you would order from a restaurant. The meat is organic and pasture raised, the pasta is made from brown rice gluten free fettuccine and there are more vegetables in the dish then you would imagine. Try this on your next special night for two whether its for a date or a girls night.
- 12 oz brown rice gluten free fettuccine
- 10 oz ground lamb (you could ground it yourself with a processor to insure the least amount of fat)
- 1 28 oz can of crushed tomatoes
- 1 carrot, shredded
- 1 onion, diced
- 5 garlic cloves, minced
- 2 tbs olive oil
- 2 tbs tomato paste
- 1/2 cup grated parmesan cheese
- 1 1/2 cups red wine (could be substituted for beef broth)
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 bay leaves
- 1 tsp salt
- In a large pot, cook the onions and garlic with the olive oil on medium heat until slightly golden.
- Add the carrots and cook for another minute and then add the lamb and the tomato paste and cook for another 2 minutes constantly stirring.
- Pour the crushed tomatoes along with the wine, bay leaves and spices. Add about 1 cup of water and on low heat cook the sauce for about 30 minutes.
- The sauce should we somewhat watery so if it seems kind of dry to you not to worry you can always thin it out with some of the pasta water you’ll have later on.
- In a large pot boil some water with salt and add the fettuccine and cook Al dente (so important for it to be Al dente otherwise you’ll have a big bowl of mush)
- When your pasta is ready make sure you reserve some pasta water if you would like to thin out the sauce and you can now add your parmesan cheese into the sauce stirring quickly so you don’t get lumps.
- Pour the pasta and pasta water if you wish into the pot with the sauce and toss until well combines.
- Serve with some parsley and some more parmesan cheese
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Author: Tatiana Merciyan
Tatiana Merciyan Rumi is a foodie at heart and a wife and mommy to Sam and Gia, who are her everything. She has always had a big love for food and culture and truly enjoys cooking as well as coming up with new and healthy recipes. She is Armenian and holds the pride of love and family dear to her heart. She is grateful for her upbringing and family roots who have introduced her to all ethnicities of food. In her spare time, she loves to travel and see how other people live, eat and enjoy their lives. Find more delicious recipes and food tips from her @ https://www.instagram.com/gratefulbelly/ and www.gratefulbelly.net.