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Ragł di agnello - Lamb Sauce with peppers | Print |
A very old, traditional Abruzzo recipe! Ragù is a meat and tomato sauce which is often served for Sunday lunch in many homes - especially during the colder months.

Ingredients (serves 4-6)

1/2 lb. of lamb (ground or fillets)
2 yellow and/or red peppers
3 large ripe plum tomatoes, diced (alternatively use a can of peeled tomatoes)
2 cloves garlic, peeled
2 bay leaves
1/4 cup dry white wine
5 Tbsp. extra-virgin olive oil
salt and pepper

Dice the lamb if it is not ground. Heat 5 tbsp of olive oil in a sauce pan with the whole garlic cloves and bay leaves. Add the lamb and brown for 15 minutes. Add the wine, let the liquid reduce and then add the tomatoes.

Take the seeds out of the peppers, cut into thin strips and add to the lamb. Add salt, cover and simmer over a very low heat for about 2 hours. If necessary, during cooking, add a little water or broth.

Serve this sauce with maccheroni alla chitarra . Serve with grated, aged pecorino cheese and a little freshly ground black pepper.
 
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