`Olive Oil Braised Lamb all’Amatricana - Olive Oil Times
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Olive Oil Braised Lamb all’Amatricana

This slightly elevated Italian comfort classic is hearty and delicious. Tender bits of lamb are braised in EVOO, until fork-tender, and stewed with a rich wine-soaked tomato sauce, flavored with a generous sprinkle of cracked black pepper and crushed red pepper flakes.
Olive Oil Braised Lamb all’Amatricana
Olive Oil Braised Lamb all’Amatricana
By Patterson Watkins
Oct. 26, 2020 14:05 UTC

Sauce all’Amatricana or, alla matri­ciana, is an Italian pasta sauce hail­ing from the Amatrice region of Italy and is extremely pop­u­lar through­out Lazio and the city of Rome.

Traditionally, this sauce is made by sautéing guan­ciale (pork cheek) in olive oil, and dried chili pep­pers, before sim­mer­ing in crushed toma­toes and gen­er­ously top­ping with pecorino cheese.

This vari­a­tion subs out the pork for lamb, which is slowly sim­mered to ten­der per­fec­tion. 

Olive Oil Braised Lamb all’Amatricana

Olive Oil Braised Lamb all’Amatricana

5from2votes
Course: DinnerCuisine: Italian
Servings

4

serv­ings
Prep time

5

min­utes
Cooking time

1

hour 

Slow cook­ing fanat­ics, this is your recipe! This sauce can slowly sim­mer for hours until you’re ready to enjoy it. You can freeze the fin­ished sauce for another time.

Ingredients

  • 1lb.bone­less leg of lamb, cut into 1‑inch cubes 

  • 1/2tea­spoonsalt

  • 1/4tea­spooncracked black pep­per

  • 1/4cupmedium to robust extra vir­gin olive oil

  • 1/2cupred wine

  • 1/2cupbeef or veg­etable broth

  • 3eachgar­lic cloves, peeled and minced 

  • 28oz28oz can crushed toma­toes

  • 1/2tea­spooncrushed red pep­per flakes

  • 1/2tea­spooncracked black pep­per

  • salt to taste

  • 1lb.buca­tini or spaghetti noo­dles, cooked accord­ing to the instruc­tions on the pack­age

  • 1/2cuppecorino romano, grated

Directions

  • Season lamb with salt and pep­per. Heat oil in a large pot or crock pot over medium-high heat, once hot add lamb. Sear on all sides until dark and caramelized. 
  • Deglaze pan with red wine, stir, and sim­mer until reduced by half. Add broth, gar­lic, toma­toes, crushed red pep­per and pep­per, stir to com­bine and reduce heat to low. Simmer, stir­ring occa­sion­ally, for 1 – 2 hours, or until lamb is fork ten­der. Season to taste with salt.
  • To serve, divide noo­dles between plates and top or toss with sauce. Top gen­er­ously with parme­san before serv­ing. 

Discover more recipes with extra virgin olive oil.

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