lAMB

 4 to 6 Servings

1/2 Cup olive oil
1/2 Pound boneless lamb shoulder, trimmed of excess fat and cut into 1/4- to 1/8-inch dice
4 garlic cloves, minced
2 Cups lamb or beef stock or canned broth

1 can (35 ounces) Italian peeled tomatoes, drained and chopped
3/4 pound small eggplant (about 4), thinly sliced
1/2 Teaspoon salt
1/2 Teaspoon freshly ground pepper
1-pound fresh spinach pappardelle or dried green fettuccine
1/4-pound mild goat cheese, such as Montrachet, crumbled into bite-size pieces
1/4 cup chopped Italian flat-Leaf parsley

1. In a large saucepan, heat 1/4 cup of the olive oil over high heat. Add the lamb and sauté, tossing, until browned on all sides, about 2 minutes. Reduce the heat to moderate and add the garlic. Cook, stirring, until the garlic is fragrant but not browned, about 30 seconds. Add the stock and tomatoes. Reduce the heat to low and simmer, uncovered, for 11/2 hours.

2. In a large skillet, heat the remaining 1/4-cup olive oil over high heat. Add the eggplant slices and sauté, turning once, until browned, about 2 minutes on each side. Add to the Iamb sauce. Season with the salt and pepper. (The sauce can be made up to 2 days ahead. Refrigerate, covered. Reheat be/ore proceeding.}

3. In a large pot of boiling salted water, cook the pasta until tender but still firm, 2 to 4 minutes for fresh, 10 to 12 for dried; drain well.

4. Return the pasta to the pot. Toss with the hot lamb sauce. Add the goat cheese and toss again. Divide the mixture among serving plates or heap on a platter. Garnish with the parsley.