Sugo di agnello – lamb sauce

30 minutes


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


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
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
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
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
Serve over warm polenta with grilled bread, or as a pasta sauce