Behind the Recipes
Ragù D'Agnello (Umbrian Lamb Ragù) by The Italian Academy of Cuisine
INGREDIENTS:
1 sprig rosemary
2 garlic cloves, minced
5 tbsp. extra-virgin olive oil
1 lb. lamb, cut in pieces but not minced
1/2 cup dry white wine
1 1/2 lbs. tomato purée
Salt and pepper to taste
PREPARATION:
1. Chop together the rosemary leaves and garlic.
2. Heat the olive oil in a pan over medium heat and sauté the garlic and rosemary until fragrant.
3. Add the lamb pieces and let them brown.
4. Pour in the wine, and when it has evaporated, add salt and pepper.
5. Add the tomato purée and cook over low heat until the sauce has thickened, about 40 minutes.
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