Lamb ragû

Course Entree meat
Cuisine Italian
Servings 1 kg


  • 1 kg peeled tomatoes
  • 300 g lamb shoulder minced
  • 300 g red wine
  • 100 g onion and carrot mire poix
  • 20 g olive oil
  • 20 g butter
  • salt
  • Pepper


  • Heat the butter and fry the vegetables cut in mire poix until they are soft.
  • Heat the oil and fry the salted lamb. Then add the vegetables and add the wine. Then reduce to half.
  • Add the tomatoes and let simmer with the lid, also reduce again by half. Season with salt and pepper.
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