Ingredients (Servings: 6)

• 1.35 kg lamb (agnello), cut into small pieces
• 1 garlic clove
• 1 celery stalk
• 2 bay leaves
• 1 onion, sliced
• Chili pepper to taste
• 750 ml tomato purée (passata di pomodoro)
• ½ glass red wine
• Extra virgin olive oil
• Salt and black pepper
• Pinch of sugar
• ½ espresso cup milk

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Instructions

1. Mini Marinade — 10–15 minutes

Prepare a quick marinade with sliced onion, 1 whole garlic clove, bay leaves, chili, salt, red wine, and a drizzle of extra virgin olive oil.
Add the lamb pieces and let them marinate for 10–15 minutes.
Drain well, filter the wine, and keep it aside.

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2. Brown the Lamb — 20 minutes

In a large pot, heat a drizzle of extra virgin olive oil.
Add the whole garlic clove from the marinade, the sliced onion, and the bay leaves.
When the onion softens, add the lamb pieces.
Brown on all sides over medium–high heat.
Deglaze with the filtered wine and let it evaporate completely.

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3. Slow Cook the Ragù — 40–50 minutes

Add the tomato purée, a bit of chili pepper, and black pepper.
Stir well, cover with a lid, and cook over low heat for 40–50 minutes, adding a small splash of water only if necessary.

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4. Final Touch — 5 minutes

When the lamb is soft and the sauce has thickened, add:

• a pinch of sugar (to balance acidity)
• a splash of milk

Adjust salt, cook 5 more minutes, then remove from heat.
Your lamb ragù is ready.