Abruzzese lamb sauce (Ragù d'Agnello) from The Food of Southern Italy by Carlo Middione and Maria Guarnaschelli

  • bay leaves
  • rosemary
  • tomatoes
  • ground lamb
  • dry white wine

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.

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