Lamb Stew Bologna Style
(Spezzatino di Agnello alla Bolognese)
Ingredients:
One (2 to 2 and 1/2-pound) boneless shoulder of lamb
1 and 1/2 cups canned crushed Italian-style or whole tomatoes
3 tablespoons extra virgin olive oil
3 tablespoons butter
2 garlic cloves, chopped
2 or 3 sprigs fresh rosemary or 1 tablespoon dried rosemary
3/4 cup light, red wine
Salt and freshly ground pepper to taste
Directions:
Trim all fat from lamb.
Cut meat in 1 and 1/2 to 2-inch cubes.
Press tomatoes through a food mill or sieve to remove seeds.
Heat olive oil in a medium skillet.
Add lamb.
Saute over medium heat until lamb is colored on all sides, 2 to 3 minutes.
Remove lamb from skillet.
Discard all fat from skillet and add butter.
When butter foams, add garlic and rosemary.
Return lamb to skillet.
Before garlic changes color, stir in wine and cook until wine is reduced by half.
Add tomato pulp.
Season with salt and pepper.
Cook uncovered 25 to 30 minutes over medium heat, stirring occasionally.
Serve hot. Makes 4 to 6 servings.