Ragù d'Agnello | Lamb Ragù | Easy Homemade Italian Recipe скачать в хорошем качестве

Ragù d'Agnello | Lamb Ragù | Easy Homemade Italian Recipe

Slow-cooked, oh, so tender lamb ragù! Ragù is the common name in Italian cuisine for rich, slowly cooked meat sauces, usually served with with pasta, gnocchi, or polenta. We want to introduce you one of the old and traditional ragùs - cooked with lamb. Marinate the meat and cook it slowly with some lovely wine, garlic, tomato sauce and fresh herbs. Let's cook! What you need for 4 portions: Extra virgin olive oil Fresh rosemary 1 lemon 2 garlic cloves 600g lamb (shoulder, leg) 200g minced lamb (optional) A glass of white wine 700g tomato sauce Salt How to: 1. Marinate the pieces of lamb the night before cooking ragu. Place the meat in a bowl together with splash of extra virgin olive oil, lemon juice and the rest of the lemon, handful of rosemary and two garlic cloves. This marination will remove the bitterness of the lamb and create a tender and rich taste in the end. 2. Start cooking the ragu by cleaning the meat and cutting off the unnecesary skin and fat. Cut then the meat in pieces. 3. Peel the garlics used in the marinade and roughly chop it. Place it in a pot with the fresh rosemary and splash of olive oil and fry. 4. Add the pieces of meat (with bones) to the pot and fry from all sides. 5. Pour in the glass of white wine and let the alcohol evaporate. 6. Add the jar of tomato sauce (the nicest one you can find), rinse it with water and pour the rest in to the pot as well. You can always add more tomato sauce if you need to make a bigger portion. 7. Mix well, lower the heat and let the sauce simmer slowly for 2 hours with the lid half open. Mix every now and then. 8. The sauce is ready when the meat is so tender that it fells from the bones. 9. Adjust with salt. 10. Enjoy with pasta, gnocchi or polenta - however you like! Buon appetito! Website: https://www.voltostudio.com/