Name: Sardinian Lamb Sauce (Ragù di Agnello alla Sarda)
Yield: 4-6 servings
Cuisine: Italian
Ingredients: ⅓ cup olive oil; Salt and pepper to taste; Pinch of saffron (optional); 2 teaspoons rosemary; 1½ pound leg of lamb, cut in small cubes; ¾ cup white wine such as Vernaccia; 2 cloves garlic; 1 small onion, minced; 6 ounces tomato puree

Preparation info

4-6
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

This sauce requires some extra work, but the reward for the effort is something delicious. This ragù is a specialty of shepherds in the Sardinian highlands.

Ingredients

2 cloves garlic
2 teaspoons rosemary
Pinch of saff

Method

Crush the garlic in a small bowl and add the rosemary and saffron. Once you have a uniform paste, cut slits in the cubes of lamb. Put a little paste into each slit. Once this is accomplished, place the cubes of lamb in a pot over a medium flame. Pour on the oil and sauté for 2 minutes. Add the wine and let it evaporate. Add the onion, salt, pepper, and tomato puree. Cover and cook over a very l