Well, I tell ya, that Lamb Ragu d’Abruzzo Rose Mary thing, it ain’t nothin’ fancy. It’s just good ol’ cookin’, the kind that sticks to your ribs and warms ya up inside. You take some lamb, see, not the fancy cuts, just the regular kinda lamb you get at the store. Cut it up into chunks, not too big, not too small, just right for bitin’.
Then you get a big pot, a real big one, cause you gonna be cookin’ for a while. Throw some oil in there, any kind will do, ain’t gotta be that fancy olive stuff. Get it hot, then toss in the lamb. Let it brown up nice, you know, get all them juices flowin’. Don’t be afraid to let it get a little crispy on the edges, that’s where the flavor is.
Now, you gotta have some onions, them big yellow ones. Chop ’em up, don’t gotta be perfect, just get ’em in there with the lamb. Let ’em cook down till they’re soft and sweet. Then you add some garlic, lots of it, cause garlic makes everything better. Chop it up fine, or smash it, however you like, just get it in there with the onions and lamb.
- Rosemary, gotta have rosemary, that’s what makes it Abruzzo style, they say. I don’t know about all that, but it sure smells good. Throw in a few sprigs, let ’em cook with the meat and onions.
- Tomatoes, you need tomatoes. Get the canned ones, they’re just as good as the fresh ones, and a whole lot easier. Pour ’em in, juice and all. Let it all simmer together, gettin’ all thick and bubbly.
- Red wine, if you got it. A splash or two, not too much, just enough to give it a little somethin’ somethin’. If you don’t got wine, don’t worry about it, it’ll still taste good.
Then you just gotta let it cook, low and slow, for a long time. Hours, maybe. The longer it cooks, the better it gets. The meat gets all tender and fallin’ apart, and the sauce gets all rich and flavorful. You gotta stir it every now and then, make sure it ain’t stickin’ to the bottom of the pot.
When it’s done, it’ll be all thick and meaty, and it’ll smell so good you won’t be able to wait to eat it. You can serve it over pasta, or polenta, or just eat it with a hunk of bread. It’s good any way you eat it.
So there you have it, that Lamb Ragu d’Abruzzo Rose Mary thing. It ain’t nothin’ fancy, but it’s good, honest food. Just like the kinda food your grandma used to make, if you had a grandma who knew how to cook.
Tags: Lamb Ragu, Abruzzo Recipe, Italian Stew, Rosemary Lamb, Slow Cooked
