Italian Lamb Sauce "Ragu d'Agnello"

This Italian lamb sauce is from the Abruzzi, a beautiful mountainous region in central Italy bordering on the Adriatic sea.

It is a beautiful area of rugged cliffs, grazing sheep, and gnarled trees set against bright blue water.

The Abruzzi region is the home of shepherds, so lamb is ubiquitous in the regional cooking.

After the initial cooking of the sauce, if any fat separates from the meat tip the pan and pour it off.

Lamb and rosemary are naturally paired, both rich and fragrant. Red chile pepper lifts the flavors.

Made Nice with Pappardelle Pasta

Ingredients: serves 4 to 6

- 3 tablespoons (ml.45) extra-virgin olive oil
- 2 garlic cloves minced
- 2 sprigs fresh rosemary
- 1/2 teaspoon (gr.2) red chile pepper flakes
- 3/4 pound (gr.340) freshly ground lean lamb
- salt and fresh ground black pepper to taste
- 1/2 cup (ml.118) dry white wine
- 2 pounds (gr.900) pureed ripe tomatoes or canned

Preparation: easy, about 30 minutes

1. Combine the extra-virgin olive oil, garlic, rosemary sprigs, parsley and red chile pepper in a large saute pan. Cook over low heat for several minutes or until the garlic releases its fragrance.

2. Add the lamb and saute gently until the meat loses its own color. season with salt and pepper. Add the wine, raise heat medium, and cook until the wine evaporates. Add the pureed tomatoes.

3. Cover and cook over medium-low heat until the tomatoes thicken into a sauce, about 20 minutes, after remove the rosemary sprig and serve over your favorite pasta shape.