Slow Cooked Basil Lamb Fettucine.

Will finnish later. Ta....

OK... Finally, I'm here to finnish this posting...

For the most part. The recipes that I post are either: Quick but hard. Or long winded, but piss easy.

This dish is definately in the latter catagory. Dead easy. But make sure you set aside a good 4 hours to 'whip' this one up. However, I would never expect you to waste 1/2 a day cooking, unless the end result wasn't totally awsome.

In saying that. Can you please ignore the pic. I had friends over, as such my home brew was sampled. The result being a half assed effort when it came to plate up time. Slip. Slap. Slop.

Ingredents:

2kg Lamb neck. (On bone).

750g tomatoes. (Diced).

2 medium brown onions. (Diced).

6 cloves garlic. (Minced).

1/2 cup of fresh choped basil.

Salt& pepper. (To taste).

Fresh made pasta. (To serve 4-6).

Olive oil.

Method:

In a large heavey based pot. Fry off the lamb in a little oil over high heat. When mostly done, add the onion. After a couple of minutes, stir in the garlic, at the same time remove from the heat. Work in the garlic so as to seal. Return to the heat. Add the tomatoes. Crack in some pepper. Bring to the boil. Test for seasoning. Now place the covered pot into a pre heated oven at 180c for 2 & 1/2 hours. Check at the half way point, top up with water if it's looking a little dry. Coincide cooking time with the preperation of fresh pasta. Other wise: (If you haven't figured out how to make pasta by now. Try to buy premium fettucine). At the last minute, add the basil, Just wilt it in.

Now your ready to plate up. Spiral the pasta onto the plate. Not like the car crash of a job I did. Ladle a small amount of the sauce over the top. (Strip the meat from the bone first). Shave some fragerent hard cheese over the top. Wash it all down with a robust red.