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?
Accompaniments: Strummed macaroni (Maccheroni alla chitarra)
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.