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Lamb, Cappellini & Sicilian Pasta Sauce




Source of Recipe


Internet


List of Ingredients




2 pounds lamb riblets
1/4 cup water
2 cups Sicilian Pasta Sauce (recipe follows)
1 (16-ounce) package capellini, cooked, drained
Freshly grated Parmesan cheese


Recipe



Arrange the lamb in a single layer in a 9x13-inch baking pan. Bake at 450 degrees for 30 minutes or until very brown.
Remove the lamb to a 4- or 5-quart saucepan. Drain the pan drippings; return 1 tablespoon drippings to the pan. Pour in water, stirring to scrape up any brown bits. Pour the liquid over the lamb in the saucepan. Add 2 cups Sicilian Pasta Sauce. Bring to a boil and simmer, covered, for 1 hour or until the meat falls from the bone.
Place the pasta on individual plates and top with the lamb and sauce. Sprinkle with Parmesan cheese.

Sicilian Pasta Sauce

Makes: 3 quarts

1 whole head garlic, peeled and minced
1 large eggplant (about 1 3/4 pounds), cut into 1/2-inch cubes
1/3 cup olive oil
4 (15-ounce) cans tomato sauce
1 (28-ounce) can pear tomatoes
1 1/2 cups port
1 1/2 cups chopped fresh parsley
3 tablespoons brown sugar
2 tablespoons oregano
2 bay leaves
1 cinnamon stick

Salt and pepper to taste
Combine the eggplant, garlic and olive oil in a 5-quart saucepan. Cook over medium high heat for 50 minutes or until the eggplant is falling apart, stirring frequently. Add the undrained tomatoes; stir to break the tomatoes into chunks. Stir in the tomato sauce, port, parsley, brown sugar, oregano, bay leaves and cinnamon stick.
Bring to a boil; reduce heat. Simmer, covered, for 1 hour or until reduced to 3 quarts.
Season with salt and pepper. Discard bay leaves and cinnamon stick.