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Greek-style lamb in tomato sauce with pasta

Preparation time: 20΄

Cooking time: 55΄-60΄

For 4 persons

1½ kg leg of lamb cut into slices
6 tbsp. of olive oil
1 onion
1 leek
1 carrot
2 cloves of garlic
1 tbsp. Tomato Paste KYKNOS
100 ml red sweet wine
300g chicken broth
500g Milled Tomatoes KYKNOS
2 tbsp. parsley (finely chopped)
500g thick spaghetti
Freshly ground pepper

On a cutting board, finely chop the onion with a sharp knife together with the leek and garlic, and on the coarse part of a grater, grate the carrot.

Place a large saucepan over high heat to heat well and add 2 spoons of olive oil. Sear the pieces of lamb well, so that they get a good color from all over, sprinkling with salt and freshly ground pepper.

When the lamb gets a good color, remove it from the pot, add the rest of the olive oil and sauté the onion together with the leek, carrot and garlic for 3-4 minutes, stirring constantly, until they wilt but do not change color. Add the Tomato Paste KYKNOS, mix well, extinguish with the sweet red wine and as soon as it evaporates, add the lamb together with the chicken broth and the Milled Tomatoes KYKNOS.

Bring the food to a boil, lower the heat and let the lamb simmer and soften for 50-60 minutes. When the lamb is ready, remove the pieces from the pot and place them in a bowl. Add to the pot 800 gr. boiling water along with thick pasta to boil.

Stir from time to time and add liquid if necessary to cook the thick pasta. When the food is ready, remove it from the heat, add the lamb again, sprinkle with the parsley, mix well and serve.