CLASSIC pasta ragu di agnello (lamb sauce)
         

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 A flavorful, often-used, ragu that features lamb rather than beef.

for the sauce:

  • one quarter cup olive oil
  • two garlic cloves, peeled and minced
  • one teaspoon chopped rosemary
  • one bay leaf
  • two tablespoons finely diced onion
  • two pounds lamb meat for stew, cut into squares about one-half inch each
  • one-half cup white wine
  • 28 oz. can imported Italian whole, peeled tomatoes, coarsely chopped, with their juices
  • one cup meat stock
  • one tablespoon fresh parsley, chopped
  • salt and pepper

Heat the olive oil in a heavy, deep saucepan or Dutch oven over medium heat. Add garlic and the onion and cook until the onion is slightly tender, about three minutes. Add the rosemary and the bay leaf and cook for another minute.

Increase the heat to medium high and add the lamb. Saute and stir until the lamb is browned, about five minutes. Add the wine and scrape up the bottom of the pan (deglaze). Add the tomatoes, the stock and a teaspoon of salt. Simmer until  the lamb is tender, about one and one-half hours. Watch the liquidity of the sauce: add more stock or water if the sauce is getting too thick.

Taste for salt and pepper and serve with gnocchi or any of your favorite pastas.

 


 

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