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Sicilian sauce with lamb, or to freeze and save.

To save time, Andrea Musso makes this rich, red pasta sauce in a big batch. there's some to use now with lamb riblets, and some to keep on hand to serve later with spaghetti and parmesan cheese.

Three-quart Sicilian Pasta Sauce 1 large eggplant (1-3/4 lb., stem cut off), cut into 1/2-inch cubes 1 head garlic, cloves peeled and minced 1/3 cup olive oil or salad oil 1 can (28 oz.) pear-shaped tomatoes 4 cans (15 oz. each) tomato sauce 1-1/2 cups each port and chopped parsley 3 tablespoons firmly packed brown sugar 2 tablespoons dry oregano leaves 2 bay leaves 1 cinnamon stick (2 to 3 in.) Salt and pepper

In a 4- to 5-quart pan on medium-high heat, cook eggplant and garlic in oil until eggplant falls apart and is very soft, about 50 minutes; stir often. Add tomatoes and their juice to pan; break tomatoes into chunks with a spoon. Mix tomato sauce, port, parsley, sugar, oregano, bay, and cinnamon with tomatoes. Bring to a boil, cover, and simmer until reduced to 3 quarts, about 1 hour. Add salt and pepper to taste. Serve sauce hot, or let cool. Ladle cool sauce into easy-to-use units; chill up to 3 days, or freeze up to 6 months. Makes 3 quarts.

Lamb Riblets with Pasta

Lay 2 pounds lamb riblets, fat up, in a single layer in a 9- by 13-inch pan. Bake, uncovered, in a 450 [deg.] oven until meat is well browned, about 30 minutes. Lift out ribs and put in a 4- to 5-quart pan. Pour off and discard all but 1 tablespoon of the drippings; then add to baking pan 1/4 cup water and stir to free browned bits.

Pour liquid in with riblets; add 2 cups three-quart Sicilian pasta sauce, preceding. Bring to a boil, then cover and simmer until lamb pulls easily from bone, about 1 hour.

Ladle onto 4 cups hot cooked capellini, spaghetti, or bow ties. Use fingers, if you like, to eat riblets. Serves 2 to 3.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Mar 1, 1986
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