Tuscan Lamb Ragu
11 pounds American Lamb cubes
2 ounces Vegetable oil
1 tablespoon Salt
1 teaspoon Black pepper
19 ounces Wine, dry white
4 ounces Olive oil
3 pounds Carrots, sliced on bias
1 pound Onions, cubed
12 ounces Celery, diced
4 cloves Garlic, chopped
2 quarts Water
4 pounds Tomatoes, canned, crushed in puree
12 pounds Pasta, cooked
6 ounces Parmesan cheese
Lightly oil and salt the lamb cubes. Brown in oven. Discard fat. Season with pepper.
In a kettle, combine wine and lamb and reduce until wine is almost evaporated.
In large pan with olive oil, sauté carrots onions, and celery. Add garlic at the end.
Add sautéed vegetables, water tomatoes to the lamb. Simmer partly covered until the lamb is tender. Add additional water in small amounts as necessary. Skim fat.
Serve over spiral-shaped pasta or ravioli. Garnish with Parmesan cheese.