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Medium
Published 1963
Sauté onion and garlic in olive oil until transparent. Add finely-chopped lamb and continue cooking, stirring from time to time, until brown. Add chopped mushrooms, peeled, seeded and chopped tomatoes, parsley and salt and pepper, to taste, and cook until onion is tender.
Dilute tomato concentrate in stock – beef or veal – add to meat and vegetable mixture and simmer for 10 minutes.
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