Agnello al Sugo (buonissimo)

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: ground beef

Chicken thighs are leaner, while ground beef is often more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice offers a non-alcoholic option, while cooking wine is often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is dairy-free, while Pecorino is often less costly.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: store-brand canned tomatoes

Fresh tomatoes can be healthier but may be seasonal; store-brand options are budget-friendly.

Cut the lamb into large pieces and remove excess fat and skin.

In a pot, heat olive oil and brown the lamb well.

Once browned, deglaze with white wine and let it evaporate.

Season with salt and black pepper.

Add the passata di pomodoro to the pot.

Add the large pieces of carrots, celery, and onion to the pot.

Cook for a total of 4 hours, adjusting time based on the size of the lamb pieces.

Cooking Techniques

Spice Level:

Allergens