Red wine braised lamb tagliatelle

Preparation: 25 minutes

Cuisson: 2 hours

Servings: 4 à 6

  • 2.5 lbs (1 kg) boneless and skinless lamb shoulder 
  • 3 tablespoons (60 ml) extra virgin olive oil
  • 3 oz (90 g) onion, diced in small pieces
  • 2 carots, diced is small pieces
  • 2 branches of celery, cut into small pieces
  • 4 cloves garlic, cut into small pieces
  • 1 cupe  (250 ml) red wine (Merlot)
  • 4 tablespoons (60 ml ) tomato paste 
  • 4 cups  (1L) chopped tomatoes 
  • 2 tablespoons  (30 ml) whole rosemary
  • 1/2 teaspoon (2.5 ml) whole thyme
  • 2 bay leaves
  • 1/2 teaspoon (2.5 ml) salt
  • 1 pinch ground black pepper


  • 1 eggplant (small), cut into small cubes
  • 1 zucchini, cut into small cubes
  • 1 red bell pepper, cut into small cubes
  • cloves garlic, pressed
  • 3 tablespoons (60 ml ) extra virgin olive oil

  • 13 oz  (375 g) tagliatelle 

Bioitalia organic extra virgin olive oil is made with the best selection of olives from the regions of southern Italy. Their origin is guaranteed by a system that follows the product from the fields to the table: the certified chain.

Only organic Italian tomatoes.  No salt added. Bioitalia italian organic tomatoes are guaranteed by a system that follows the product from the fields to the table: the certified chain.

Bioitalia chopped tomatoes: beautiful chunks with pulp in tomato juice. No salt added. Organic Italian tomatoes are guaranteed by a system that follows the product from field to table: the certified chain. Packaged in BPA-FREE cans

Bronze cut organic durum wheat semolina pasta. Hand made process according to Neapolitan pasta makers' methods.  The drying is slow and the bronze dying gives it a rough and porous surface perfect for the sauce to stick on.   The real good taste of traditional pasta.

  1. In a large ovenproof skillet, brown the meat on both sides in the oilSeason with salt and pepper. Transfer to a baking dish or Dutch oven.
  2. In the same skillet, brown the vegetables (approx: 5 minutes), add the garlic cloves and cook for 1 minute. Deglaze with the red wine and let reduce by half. Add the tomato paste and chopped tomatoes.  Add the seasonings and put the lamb back.  Bring to a boil and simmer for 5 minutes.  Cover and simmer over low heat for 2 hours (check cooking after 1h45) Note: the meat must pull apart.
  3. Remove the lamb from the skillet and keep warm (in the oven). Pass and keep the cooking juice on hold. Store or discard cooked vegetables for another use.
  4. Rinse the skillet and cook the vegetables for the garnish in hot olive oil (approx: 5 minutes). When tender, add the pressed garlic and cook 1 minute. Pour in the cooking juice, mix the ingredients and simmer over low heat for 2 minutes.
  5. With a fork, pull the meat apart and add it to the cooking juice, mix all the ingredients. If necessary, adjust the seasoning. 
  6. In a pot of boiling salted water, pour the tagliatelle and cook for 9 minutes (al dente).  Drain and serve immediately.
  7. In a pasta bowl, put the tagliatelle and top with the lamb.


    *Sprinkle with chopped fresh parsley.


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