Spiced lamb ragu with Marsala and fennel from Italian American: Red Sauce Classics and New Essentials (page 119) by Angie Rito and Scott Tacinelli and Jamie Feldmar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Chicken stock recipe on p. 299, and the Northern-style egg yolk pasta recipe on p. 147.

  • Lsblackburn1 on March 21, 2023

    Very delicious. We ate this over store- bought tagliatelle. I didn’t have any mint, which I regret because I think that would have added an interesting taste.

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