Ingredients
6-8 Lamb Loin Chops excess fat removed
1/2 Onion
3-4 Cloves of Garlic
3 Large Bay Leaves
1 24oz plus 1 14.5 oz can of Petite Diced Tomatoes
1 2 inch rind of Regianno Parmesan
Extra Virgin Olive Oil
Salt and Pepper
Preparation
Take the olive oil and place it in a large dutch oven over medium heat. Pour yourself a glass of red wine and begin dicing the onion and garlic. Once the oil is ready saute the onion until just beginning to turn translucent with the bay leaves. Add garlic and saute for 20 seconds. Pour the tomatoes over the onion/garlic mixture, stir and simmer. While the tomatoes become softer sprinkle the lamb with salt and pepper on both sides and place in the tomatoes. Cover and simmer for about 45 minutes. Turn the lamb and simmer covered for an additional 45 minutes or until lamb is falling off the bone. Remove lamb bones and with the wooden spoon begin breaking the lamb into smaller bits. Let simmer uncovered for an additional 20 minutes to thicken more. Ladle lamb over parpardelle pasta and top with regianno parmesan and red pepper flake if desired.
