>Recipes
Tuscan Lamb Ragu
Makes 48 servings
Time to Prepare: 0:30
Time to Cook: 1:30
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Ingredients
11 lb Lamb, domestic, shoulder, arm, separable lean and fat, trimmed to 1/8" fat, choice, raw 2 oz Oil, vegetable corn, salad or cooking 1 tbls Salt, table 1 tsp Spices, pepper, black 19 oz Alcoholic beverage, wine, table, white 1 lb Onions, raw 12 oz Celery, raw 3 lb Carrots, raw 4 clove Garlic, raw 4 oz Oil, olive, salad or cooking 2 quart Water 4 lb Tomatoes, crushed, canned 12 lb Macaroni, cooked, enriched 6 oz Cheese, parmesan, hard Diet
Directions
1. Lightly oil and salt the lamb. Brown in oven. Discard fat. Season with pepper.
2. In a kettle, combine wine and lamb and reduce until wine is almost evaporated.
3. Sauti onions, celery and carrots in olive oil. Add garlic at the end.
4. Add water, sautied onions, celery and carrots and the crushed tomatoes to the lamb. Simmer partly covered until lamb is tender, about 1 to 1= hours for shoulder meat and about 1 hour for BRT leg meat. Add additional water in small amounts as necessary. Skim fat.
5. Serve over pasta. Garnish with Parmesan cheese.
2. In a kettle, combine wine and lamb and reduce until wine is almost evaporated.
3. Sauti onions, celery and carrots in olive oil. Add garlic at the end.
4. Add water, sautied onions, celery and carrots and the crushed tomatoes to the lamb. Simmer partly covered until lamb is tender, about 1 to 1= hours for shoulder meat and about 1 hour for BRT leg meat. Add additional water in small amounts as necessary. Skim fat.
5. Serve over pasta. Garnish with Parmesan cheese.
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