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Rustic Lamb Meat Sauce
Ragu’ D’Agnello alla Rustica
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1 ½ pound Lamb Shoulder or Sirloin
1 cup diced Carrot
1 cup diced Onion
1 cup diced Celery
10 large Garlic cloves, thickly sliced
1 cup Red Wine
1 6-inch sprig Rosemary
1 Bay Leaf
2 Tablespoons Olive Oil
½ teaspoon Salt
½ teaspoon freshly ground Black Pepper
1 14 ½-ounce can Italian-style Tomatoes, chopped
½ cup freshly grated Parmesan cheese (optional)
In a medium, non-reactive bowl or casserole, combine the lamb, carrots, onion, celery, garlic, wine, and herbs. Marinate 8 hours or overnight.
Strain the liquids from the meat and vegetables and set aside. Lift out the lamb and pat dry.
Heat the olive oil in a medium sauté pan or casserole over medium heat. Brown the meat evenly on all sides, 3-4 minutes per side. Remove the lamb from the pan and keep warm. Add the reserved vegetables to the same pan and sauté until tender, 8-10 minutes. Increase the heat to medium-high and add the wine, stirring to dislodge any flavorful brown bits from the bottom of the pan. Simmer until the wine is reduced by half, 5 to 6 minutes.
Return the meat to the pan and add the tomatoes, salt, and pepper. Bring to a boil, cover, and reduce the heat. Simmer, covered, for 2 ½ hours, until the meat is extremely tender. Break and shred the meat with two forks, remove any bones and stir the meat evenly into the sauce.
Cook over medium-low heat for 20 minutes stirring well to incorporate the flavors.
Serve with your favorite cut of pasta.
©2013 Nick Stellino Productions