Sugo di agnello – lamb sauce
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Ingredients
Lamb sauce
- 500g of lamb shoulder, deboned
- 2 shallots, finely chopped
- 4 tbsp of red wine
- 125ml of tomato purée
- 1 tbsp of tomato paste
- 1 bay leaf
To garnish
- 4 tbsp of chopped parsley
- 4 tbsp of Parmesan , finely grated
Method
1
To begin, cut the lamb into small pieces, no larger than 1cm, or roughly the size of a small hazelnut. Trim away some of the fat as you go. Set aside
2
Heat the olive oil in a large saucepan over a medium heat, add the shallots and cook until soft. Pour in the wine, stir, and reduce for a few minutes
3
When most of the wine has cooked off, add the lamb. Brown the pieces evenly for about 2 minutes, then season with salt and pepper to taste
4
Add the tomato purée, tomato paste and bay leaf. Stir until all the ingredients are fully combined, then cover and simmer on a low heat for 7–10 minutes. When ready, top with the fresh parsley and grated cheese
5
Serve over warm polenta with grilled bread, or as a pasta sauce
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Sugo di agnello – lamb sauce
