Tuscan Lamb Ragu

Makes:: 48 servings
Time to Prepare:: 0:30
Time to Cook:: 1:30

Ingredients

11 lb

Lamb, domestic, shoulder, arm, separable lean and fat, trimmed to 1/8" fat, choice, raw
2 oz

Corn Oil
1 tbls

Table Salt
1 tsp

Black Pepper
19 oz

White Table Wine
1 lb

Onions
12 oz

Celery
3 lb

Carrots
4 clove

Garlic
4 oz

Olive Oil
2 quart

Water
4 lb

Crushed Tomatoes, canned
12 lb

Macaroni, cooked
6 oz

Parmesan Cheese

Directions

1. Lightly oil and salt the lamb. Brown in oven. Discard fat. Season with pepper.

2. In a kettle, combine wine and lamb and reduce until wine is almost evaporated.

3. Sauti onions, celery and carrots in olive oil. Add garlic at the end.

4. Add water, sautied onions, celery and carrots and the crushed tomatoes to the lamb. Simmer partly covered until lamb is tender, about 1 to 1= hours for shoulder meat and about 1 hour for BRT leg meat. Add additional water in small amounts as necessary. Skim fat.

5. Serve over pasta. Garnish with Parmesan cheese.