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Ground Lamb Ragu

Ragu Agnello


3 cloves garlic, peeled

2 TBS fresh rosemary needles

1/4 Filippo Berio extra virgin olive oil

2 whole bay leaves

2 medium red bell peppers, seeded and cut into thin strips

1 pound of ground lamb

2/3 cup dry red wine

4 large plum tomatoes, seeded and chopped, juice reserved, or one 16-ounce can

Grinding black pepper


In large saucepan cook on medium heat, cook garlic cloves until transparent, then remove. Add ground lamb and brown well. Add peppers, bay leaf, wine, tomatoes and pepper. Simmer 20-30 minutes on low heat.

Serve with favorite pasta. Farfalle recommended.


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