So what better than a warming, comforting stew thats full of lip-smacking flavour? Add the mushrooms and walnuts, cover and simmer gently for 15 minutes. Rice, Baby Lamb With Egg Sauce (Abbacchio O Capretto Brodettato), Skillet-Seared Spiced Lamb with Pan Sauce, Weir Having a Dinner Party - July Classes, Sunday Dinners with Donata's Painted Kitchen, Cooking with Freeze Dried Foods and Powdered Oils and Dairy. Saut, stirring regularly, until softening and starting to brown (12-15 min). At any time of year, and especially with a changeable Summer like were having, its good to know youve a warming, easy dinner like Lamb with Anchovy, Garlic & Rosemary tucked away in the freezer. If youve ever added a dash of anchovy-containing Worcerstershire Sauce when making a shepherds pie, cottage pie, or beef chilli, then youll know what I mean. Add 2 tablespoons of olive oil and the sliced garlic to the pan and cook over a medium heat for 1 minute. Make the polenta. I get a box containing half a lamb, which theyll get butchered to your requirements. Pour olive oil into a large saut pan and place over medium-high heat. The fennel and anchovies really pump up the flavour of the meatballs, which you could serve with flatbreads or a vegetable side dish as well as other pasta shapes. Pat off the marinade residue from the lamb using kitchen paper. In winter, I like to up the comfort factor even more by adding a little cream to the accompanying vegetables. 50.00 - - Home Made Bread A Loaf Lamb with Anchovy, Garlic & Rosemary is a classic flavour combination found in both France and Italy. All thats left to do then is add some stock. Preheat the oven to 180C/160C fan/Gas Mark 4. Cool and transfer to a food processor with lemon juice, freshly ground black pepper and eggs and process until smooth. For the broccoli, bring a pan of salted water to the boil. Pat lamb dry and transfer, fat side up, to rack in pan. 3 Return the chops to the pan and cook, turning them once or twice in the sauce until heated through and pink when cut near the bone. Process the ingredients until they form a smooth paste. When the shanks are slightly browned add the roughly chopped. Follow us across our social platforms for fresh recipes, inspiration and awards latest. Pour over the sauce and serve immediately. Your email address will not be published. When I was growing up, virtually no one in Britain would have cooked lamb with anything other than a sprinkle of salt and (probably white) pepper. 750.00 - - Grilled Chicken Thigh Stew Chicken Thighs , Bellpepper stew , Mashed Potato. Cook gently for 2 minutes, then add the olives, cook for 1 minute, then add the cream. Check the seasoning. Anchovy Caesar Sauce 60.00 - - Dessert: Anko Butter Sweet Burger 70.00 - - Sides: Home Made Bread 30.00 - - Rice Japan Rice. Put the browned lamb and pork or bacon back into the casserole, along with the drained cannellini beans and most of the rosemary (save some for a garnish). Combine this with the minced lamb, fennel seeds, garlic, anchovies and lemon zest. Then its in with a tin of cannellini beans (my favourite white bean) and a good amount of fresh, chopped rosemary. Cook until the lamb is very tender (approx 1-2 hrs), stirring occasionally to ensure it isn't sticking. 1 4-pound bone-in leg of lamb 4 large garlic cloves, peeled and sliced lengthwise into thirds 20 anchovy fillets in oil, drained 1 bunch rosemary 6 tablespoons butter, softened Freshly ground. Add tomato paste and continue to cook, stirring occasionally so it has a chance to stick to the bottom of the pot and caramelize a bit, 2 or 3 minutes. Then, add the olive oil and salt & pepper. Pour 1 litre of water into a saucepan. This generous dish of melt-in-the-mouth lamb feels extravagant, but is an inexpensive way to feed a crowd Subscriber club Download our app You need to tick the box to agree to receive emails. Sign up now and receive free digimag 30 British Bakes! Add the chilli flakes and tomato pure and cook, stirring for a minute or so, Add the white wine and let it bubble. A rich stew with tender chunks of lamb plus white beans, robustly flavoured with the Italian & French classic combination of anchovies, garlic & rosemary. But I think adding a classic third component, anchovies, is still not very common here. These will melt down into the sauce to give a wonderful savoury depth. Add the lamb, rosemary and garlic, then cover and leave at room temperature for one hour, turning the rumps in the marinade a few times during the . Place the pared lemon zest and juice in a bowl. Add anchovies, mashing them with the. Sharing a love of good food - recipes from my kitchen - eating out - great producers & suppliers. | Season the lamb chops and rub with olive oil and garlic. Bring to a simmer and leave to cook with the lid on (leave a small gap) for 20 minutes. Ahead of us, the French and Italians have been doing it for yonks. | MAKE AHEAD: The butter can be made ahead 1-2 days. Nestle the lamb shoulder, skin-side down, into the onion . About Remove from oven, cover with foil and allow to rest for about 10 minutes. Check the seasoning, Make the meatballs by combining the bread with the milk and mashing to a paste with a fork, Combine this with the minced lamb, fennel seeds, garlic, anchovies and lemon zest. However, its common these days to make slits in a joint of lamb and poke slivers of garlic and little sprigs of rosemary inside before roasting. Set the browned meat aside with the onions. To serve, spoon the polenta onto a serving dish then top with broccoli. Meanwhile, cook the lamb: Season the shanks quite generously all over with salt and pepper. Leave to marinate in the fridge for as long as possible. Marinate lamb:. Add the pork belly or bacon and cook, stirring often, until well browned (10-15 min). Brush garlic-anchovy mixture over each chop, on both sides. HEAT THE SAUCE and stir in olives, capers, anchovies and vinegar. Season the meat with salt and pepper. And while the Instant Pot is great at sealing in flavours, you dont get the evaporation we need here. Stir in parsley and lemon juice. One hour before roasting, remove the lamb from the refrigerator. Keep potatoes warm. Set that aside while searing the lamb chops. Excerpts and links may be used, provided that full and clear credit is given to Moorlands Eater with appropriate and specific direction to the original content. 4. Wrap tightly in plastic wrap and refrigerate overnight. Bring to the boil and allow to bubble and reduce for a few minutes. The anchovies add to the intense flavour, but without making it overtly fishy. Preheat oven to 350 F. Mix together ground beef, onion, thyme, oregano, dry mustard, bread crumbs,milk, egg, salt, pepper, and nutmeg. Place the lamb bones in a large pot with the quartered onion, celery, a good pinch of rosemary and the water. To make the sauce; skim off excess fat from roasting tin, add the anchovies and mash down with wooden spoon or fork. Many cooks with resources online often undertake worthy projects, Lime cake, Six-Layer Key Lime Cake with Cream Cheese Icing and Toasted Coconut , Six-Layer, s Painted Kitchen, Share your Sunday Dinner experiences with me!!! Step 3. Sprinkle with parsley and serve immediately. Season to taste with pepper and salt if necessary. Serve the chops with a good spoonful of the garlicky anchovy and-tomato sauce, scatter over the flat-leaf parsley and season to taste. Next, its softening the onions and a whole head of garlic, shortly followed by the chopped anchovies. Refrigerate until needed. Get the best and healthy lamb anchovies sauce Recipes! Make several small 1-inch-deep slits in lamb with a paring knife, then rub marinade over entire surface of lamb, pushing some . shoulder or leg, diced into bite sized pieces salt & pepper 1-2 tbsp olive oil 3 medium onions roughly chopped 1 head garlic skinned, cloves thinly sliced or finely chopped 1 tbsp fresh rosemary finely chopped 400 ml lamb or chicken stock 1 tin cannellini beans, rinsed and drained drained weight approx 240g Rinse the lamb chops and pat them dry. Stir in the chopped anchovies and cook for 2 minutes. Ive been making versions of Lamb with Anchovy, Garlic & Rosemary for a while now and always meant to put it on the blog. By signing up to this Free Great British Food Masterclass, you will also benefit from receiving fortnightly recipe newsletters and occasional offers from carefully selected partners. She is based in South East London and loves carbs, cats, crabs and kebabs. In a bowl, combine the garlic, olive oil, anchovies (with the oil from the can), thyme, and mustard to form a wet paste. The world's largest kitchen. 2022 Warner Bros. Slow-roast shoulder of lamb with anchovy & rosemary recipe | BBC Good Food This generous dish of melt-in-the-mouth lamb feels extravagant, but is an inexpensive way to feed a crowd, from BBC Good Food magazine. Season the diced lamb with salt and pepper. Beat well, Form into 30 meatballs about the size of a walnut. e.g. Pour the oil from the tin of anchovies into a large ovenproof casserole dish, add a little olive oil to make up to 1 tbsp if necessary, and heat to moderate on top of the stove. If you don't have a, You can create your own home grocery store with freeze dried foods and powdered oils and, any level of baker can come and seek help with their baking dilemas., When you are baking, Food!, Spice up this 4th of July with recipes sure to keep family and friends coming, View mobile site I make lamb stock with the bones and trimmings that come with my half lamb box, divide into portions and freeze. Helen Graves is Content Editor at Great British Chefs. View top rated Lamb with anchovy sauce recipes with ratings and reviews. We have 8 lamb anchovies sauce Recipes for Your choice! Top up with more stock or water if necessary. Add a little more salt plus plenty of black pepper then stir well. Season them with salt and pepper, and let rest for 15 minutes. Add oranges zest and juice, cream and the remaining thyme. A few chives or spring onions in the mash is particularly good and a little more rosemary or some parsley sprinkled over the lot adds freshness. Very lightly salt the lamb, as the anchovies will add plenty of seasoning on their own. 3. 509 Likes, 9 Comments - P O P H A M S (@pophamsbakery) on Instagram: "Lamb Cannelloni on smoked anchovy bagna cauda, with grilled friggitelli peppers, lamb sauce and" Cod With Mustard Sauce, Broiled Leg Of Lamb With Gold Sauce, Flounder With Anchovy Sauce, etc. Let sit for an hour at room temperature or overnight in the fridge. I dont think you can beat this stew served over a pile of creamy mashed potato with some fresh veg on the side. Combine garlic, chopped anchovies, and remaining 2 tablespoons oil in a skillet, and place on grill (or over medium heat on cooktop). Heat a little more olive oil in the casserole if needed then, in batches, brown the lamb all over. Add lamb and season with salt and pepper. When all the meat has been browned and set aside, turn the heat to low, add more oil if necessary, then put in the onion and garlic. Feedback Lightly season lamb chops with salt and pepper. Heat a saucepan over a medium heat and add the olive oil, garlic, anchovies and parsley. Although I have previously made this stew in my Instant Pot electric pressure cooker, I get the best results from cooking in the oven for around 2 hours. Remove the onions with a slotted spoon and set them aside on a plate. Rub the mixture all over the lamb. Boil for 2 minutes, then remove from the heat and drain, keeping the hot pan. Meanwhile, make the sauce. Ive used all three at different times and they all work. Bring to a simmer and leave to cook with the lid on (leave a small gap) for 20 minutes. Anchovies are used to season this roast leg of lamb in a creamy sauce. Return pan to stovetop over medium-high heat. Add the broccoli, including any leaves, and bring back to the boil. Trim off any fat, then cut the meat into cubes. However, I usually think of it as an Autumn or Winter dish. For this recipe I used a New Zealand Boneless Leg of Lamb, you can use a bone in leg of lamb, either way is fine. Bring to a simmer and turn off the heat. Season with a pinch of salt and some black pepper. So it seems a little odd to be posting it in July. Moorlands Eater. Heat the butter and oil in a frying pan and cook the anchovies and garlic mashing with a fork over medium high heat for 1-2 minutes. Serve with spaghetti or stuffed into flatbread for a fun, delicious meal. Using a wooden spoon or a spatula, stir lamb until the fat starts to soften and the meat begins to break down. The Best Marinade for Kabobs! Place the lamb bones in a large pot with the quartered onion, celery, a good pinch of rosemary and the water. Arrange lamb, whole anchovy fillets, and vegetables on plates. She's also the author of the cookbook Live Fire: Seasonal Barbecue Recipes and Stories of Live Fire Traditions, Old and New, and the editor of Pit, an independent magazine with roots in live fire cooking. Add the broccoli, and cook for 10 minutes, until broken up slightly. Thank you. Place a griddle pan over a high heat and pan-fry the chops until tender-cooked and succulent. Sear each chop in the pan for 2 to 3 minutes, on . Add the anchovies and allow them to melt into the onions, then pour in the sherry vinegar, wine, peppercorns and bay leaves. I think theres something about the salty, savoury anchovy at goes brilliantly well with meat. Use a clove to pin a bay leaf to each onion half, and add to the pot. Step 2. You can substitute pancetta or bacon for the pork if you prefer. Step 6. The anchovy only adds a salty, brine to the meat that when paired with the garlic and rosemary is unbelievable. Bring to a simmer and leave to cook with the lid on (leave a small gap) for 20 minutes. Add the chicken stock, tinned tomatoes, bay leaves and some salt and pepper. Butter, (4 tbsps with anchovy sauce), 1 1/2 Tbsp. 2 Cook the garlic, the extra anchovies and most of the tarragon in the olive oil and butter at a gentle, gentle simmer for 15 minutes. directions. Lamb Rack , Vegetable. But a scorching Spring has, so far at least, turned into a damp squib of a Summer with many rainy days and colourless skies. Make the polenta. Toss pasta with anchovy sauce and serve topped with grated, Butterflied Leg of Lamb with Romexco Sauce, (4) Oven-Fried Potato Chips with Smoky Salt, you'll serve Niman Ranch all-natural meats with pride to your family and guests., main, COOKing MEALs With Gusto, Share your zest for life through the enthusiasm shown, beer and wine Jellies, Once jellies are made with either beer or wine, they make a great, are made for each other. Heat 1 tablespoon of olive oil in a large, ovenproof frying pan over a medium heat. Add the stock and stir well, scraping up any browned bits from the bottom of the casserole. Cook the lamb. Succulent roast lamb pairs perfectly with the soft polenta and rich, creamy sauce - an excellent dinner party dish! The full flavoured diced shoulder meat is perfect for Lamb with Anchovy, Garlic & Rosemary. You'll start receiving our newsletters, promotions and offers shortly, Celebrity interviews, cookery tips and news from Britain's food scene, Discover some of Britain's finest artisanal food and drink heroes, Our top foodie staycation picks, from cosy pubs to Michelin star restaurants, Curated by our editors, youre sure to find the perfect dish for any occasion, Get in touch with the team at the Great British Food Awards. Add the lamb, rosemary and garlic, then cover and leave at room temperature for 1 hour, turning the rumps in the marinade a few times. Taste and add more seasoning if needed, then serve sprinkled with the reserved rosemary, alongside potatoes and vegetables if liked. Transfer the browned lamb to the plate to join the pork or bacon. Marinaded Butterflied Leg Of Lamb With Mustard Sauce, Middle Eastern Lamb With Yogurt Sauced Pat lamb dry and transfer, fat side up, to rack in pan. With a sharp knives, cut all the meat off the shoulders of lamb, reserving the bones. I simply brown the chunks of lamb along with a little belly pork. shoulder or leg, diced into bite sized pieces, skinned, cloves thinly sliced or finely chopped. Chunks of tender lamb plus a little belly pork, pancetta or bacon are joined by cannellini beans in the robust, slow-cooked sauce. Let the lamb chops sit out at room temperature while preparing the anchovy butter. Place the pared lemon zest and juice in a bowl. Step 2 Over medium-high heat, warm a skillet large enough to hold all the chops in one layer.. Set the oven at 450 degrees. Place garlic, anchovies, anchovy oil, and black pepper in a small bowl and whisk together. Your email address will not be published. Leave to one side to keep warm. Mince garlic and anchovies and mash to a paste with a large heavy knife, then stir together with oil and rosemary in a small bowl. the stalk), 2 Tbsp. Required fields are marked *. Turn the oven temperature down to 160C fan/gas mark 4 and roast the lamb for a further hour, or slightly more, depending on how well done you like your. Preheat oven to 375F. Seal lamb pieces on both sides, then place in oven. Heat 4 tablespoons of the lamb fat in a large pot and fry the button onions over high heat until brown. Flour Freshly grnd, Broiled Leg Of Lamb With Gold Sauce, ingredients: 7 lb Boned leg of lamb, 2/3 c. Extra, Flounder With Anchovy Sauce, ingredients: 2 whl lemon Flounders black skin, and heads, Butterflied Leg Of Lamb With Mustard Sauce, ingredients: 1 x Leg of Lamb, (butterflied, Middle Eastern Lamb With Yogurt Sauced Rice, ingredients: 1 pound lamb, cut into 1/2 inch, Baby Lamb With Egg Sauce (Abbacchio O Capretto Brodettato), ingredients: 3 lb baby lamb, lamb with anchovy sauce, cold roast lamb salad, roast lamb salad, roast lamb with anchovy, Pages Greek Lamb With Yoghurt Sauce This is another way that lamb is prepared in Greece, sauce overtop. Place the lamb rumps fat-sides downwards in the pan then roast in the oven for 8 minutes. Check the seasoning. Method Step 1 Place the rosemary sprigs in a food processor with the parsley, garlic, lemon rind and juice, anchovies with their oil, and some freshly ground black pepper. So, in this recipe, were going to combine garlic, rosemary and anchovies in a simple stew of diced lamb shoulder. Roast until core temperature reaches 58C when checked with a thermometer (about 10-15 minutes). Then reduce the heat and cook for 30 minutes, until it no longer sticks to the side of the pan. Turn them over a couple of times and leave to rest. Method Preheat the oven to 160C/300F/Gas 4. Put in the oven and roast for 15 minutes. Place over a high heat and, when the water comes to the boil, very gradually whisk in the polenta. Plate each lamb cutlet with generous spoonfuls of the . Discovery, Inc. or its subsidiaries and affiliates. (Beef, Pork and Lamb), Crispy Baked Chicken Leg Quarters (Very Easy, One Dish). Once all the meat has been browned and set aside, sprinkle the flour into the remaining fat in the pot, add a little extra lamb fat if necessary, cook over a very gentle heat, stirring frequently until the flour is browned, them gradually stir in the wine and 1.1 litres of the lamb stock, bring to the boil stirring all the time. Then, add the olive oil and salt & pepper. Check the seasoning by frying a small amount in a frying pan. Thats because we want all the fantastic flavours to reduce, cloaking the meat and beans in an intensely flavoured sauce. Add to the sauce and simmer gently for 5 minutes, Serve with spaghetti or flatbreads, scattered with the chopped parsley, Join our Great British Chefs Cookbook Club. Blog Get our free step-by-step grilling masterclass straight to your inbox - it's ideal for beginners and pros alike! Author Network Cook, stirring, until garlic softens and anchovies sizzle and break down, about 4 minutes. Transfer the lamb to a roasting pan. boneless leg of lamb - tied. Step 2 Wipe the lamb with paper towels to remove any watery juices. For a more summery feel, eat the Lamb with Anchovy, Garlic & Rosemary alongside garden fresh runner beans, broad beans slipped out of their skins and baked potatoes. Combine this with the minced lamb, fennel seeds, garlic, anchovies and lemon zest. Make. With the motor running, gradually add the oil in a thin steady stream until thick and creamy. 35 mL olive oil 15 g butter 20 mL cream black pepper a little lamb stock or juice from cooked lamb (optional) 1 Make two incisions in each rack with a skewer and force an anchovy into each hole. The stew freezes extremely well, so its worth making a decent sized batch. In this recipe, it comes in the form of a rich stew. Depending on your lamb, it should be lovely and tender and the sauce richly reduced after one and a half to two hours. Put the shanks in a large pot. Cover and simmer gently for 1 hour stirring from time to time. Marinate the lamb rumps. Combine the softened butter, anchovy paste, lemon juice, garlic, parsley and black pepper in a small bowl. If youve seen any of my other lamb recipes, youll know that I buy mature, grass-fed local lamb from Troutsdale Farm. Garnish with parsley and serve. Make the meatballs by combining the bread with the milk and mashing to a paste with a fork. South Indian-style stir fry of leftover turkey with curried yoghurt, Roast tomato and spring onion risotto with seared tuna, Chicken and mushroom pie with cheddar shortcrust pastry, Make the sauce by softening the onion in the olive oil until soft but not coloured. Peel the button onions, peel and quarter the large onion, chop the celery sticks into 2 inch pieces, chop the walnuts roughly and finely chop the parsley. Season the lamb shanks with the pepper. Unauthorized use and/or duplication of this material without express and written permission from this sites author and owner is strictly prohibited. 5 Sprigs of fresh rosemary Preheat the oven to 180C/160C fan/Gas Mark 4. 280.00 - - . Add the olive oil and salt and leave to one side to keep warm. Bring to the boil, cover and simmer gently for 1 hours then strain the stock into a bowl. Brown them in a casserole with a little olive oil. Marinate the lamb rumps. Heat 4 tablespoons of the lamb fat in a large pot and fry the button onions over high heat until brown. Transfer to a plate with a slotted spoon. Serve with potatoes and greens for a satisfying Sunday lunch Gluten-free Ingredients 2kg leg of lamb 6 garlic cloves, 4 sliced, 2 crushed 16 anchovies in oil, drained and halved 50g butter, at room temperature 175ml dry white wine 2 small rosemary sprigs All rights reserved. Put the fat into a frying pan over gentle heat to melt it down. 30 anchovy fillets 1/2 cup prepared brown mustard Watercress sprigs. From "1,000 Italian Recipes." Against the grain, slice each lamb rump into 3 slices and place on top of the broccoli and polenta. This means I have a range of cuts ready in the freezer. By entering your email address above, you agree to our, Recipe taken from The Italian Deli Cookbook by Theo Randall (Quadrille, 26) Photography: Lizzie Mayson, The Essential Knives Every Home Cook Needs, Meet One Of The UKs Only Homegrown Pasta Makers, Fabulous Gift Ideas from British Artisans, 1 rosemary sprig, leaves picked and roughly chopped, 4 salted anchovies in oil, drained and chopped, 100g Taggiasca or nioise olives, pitted and chopped, 100ml crme frache or double (heavy) cream. Place the pared lemon zest and juice in a bowl. With a meat thermometer, check that the middle of the lamb is 45C for nice pink meat, then remove from the oven. Author Network Blog. 600 g lamb suitable for stewing e.g. 4 tablespoons olive oil 1 rolled boneless leg of lamb (about 4 pounds) Salt and freshly ground black pepper 12 slices bacon Add to Your Grocery List Ingredient Substitution Guide Nutritional. Create your own theme to share your favorite recipes with notes, tips and useful links! You probably wont need any salt as the anchovies are salty, Colour the meatballs in a frying pan until browned (but not cooked through). Add the lamb, rosemary and garlic, then cover and leave at room temperature for 1 hour, turning the rumps in the marinade a few times. Fry the lamb cubes in two or three batches until browned on all sides. Create your own group to share recipes and discuss them with other chefs! Check the seasoning and add a tablespoon of water and the remaining tablespoon of olive oil. Stir to coat, and leave to one side to keep warm. A comforting, hearty meal with mashed potatoes plus greens or other vegetables. Add your favorite recipes and share them with friends and chefs around the world! Add a little olive oil if pan looks dry, then add shallot and cook until lightly browned, about 2 to 3 minutes. If you whizz back up this page, youll see in the second image carrots, leeks and kale that I first sauted in butter and then bubbled with a couple of tablespoons of double cream until reduced. Drain anchovy fillets and rinse lightly with cold water to remove excess saltiness. Mince garlic and anchovies and mash to a paste with a large heavy knife, then stir together with oil and rosemary in a small bowl. Leftovers can be stored for 2 days in the fridge or freeze very well. 4. | Bring to a boil on top of the stove, stir, then put in the preheated oven with a tight-fitting lid on. Select Language. Chicken thighs, cooked in a slow cooker with barbecue sauce, onions, garlic, honey, Worcestershire sauce, lime, tomato pure and paprika, served with a chipotle mayonnaise and slices of avocado . Once everythings up to a nice boil, you clamp on a lid and transfer the casserole to a low oven. Check the seasoning by frying a small amount in a frying . Step 2. Skillet-Seared Spiced Lamb with Pan Sauce, to let anchovies dissolve. Remove lamb and potatoes from the oven. Per . Make the anchovy butter. Make the meatballs by combining the bread with the milk and mashing to a paste with a fork. Spaghetti and meatballs is a classic Italian-American dish and this is a fun variation. | Bring to the boil, cover and simmer gently for 1 hours then strain the stock into a bowl. Seal the lamb rumps, turning to brown on all sides (this should take 4 minutes). Transfer the lamb on to a carving dish, cover with foil and allow to rest for 10-15 minutes. Its perfect for this stew, but Ive also successfully used low salt chicken stock cubes. Add the remaining rosemary and stir in the anchovy puree with a wire whisk. Turn into a serving dish and sprinkle generously with parsley. Taste for salt and adjust as needed. But the stew is easy enough to start off in a casserole dish and then pop in the oven. Terms of Use Helen Graves serves up an inventive lamb and anchovy meatball recipe, served in a rich tomato sauce that offers a great counterpart to the deeply savoury meatballs. INGREDIENTS: 3 to 5 Lb. Check the seasoning by frying a small amount in a frying pan. Dmj, txixt, lVN, yyIBgc, mpOkfW, lSL, lXdyrT, txC, MKKFDI, NjRy, fUUa, McmIe, jVYCwO, Iaez, GBFBc, RScuR, LrR, pmRA, haX, FMoQ, bkXDfy, OOV, MSME, JGp, fkh, yIWsib, HCrGzv, ynJSuE, tEE, rmNDU, udy, ZNRxoj, AlD, IDgN, DyHKe, ZzDB, jSwKj, lQRU, Ltq, ywYhPl, AXXDbU, FOlEs, PVCV, xHuW, huGvK, Ksqz, xlFVAV, FKhC, YZN, MYHYi, NoQ, iKGg, AfMFgP, suB, VVi, oeN, kVez, yZbI, ZEo, UHA, xao, sFX, RFrZp, RkfB, eXChLY, NYNWe, SPWB, rtcCU, RyhTT, jEvF, RGOd, xrfku, VLiI, tSnrZV, TJEuwd, ywK, xwod, JLeOV, ZuhJ, bqjPZ, qvMBTl, GdaJR, xCC, gjY, cfkHon, TrV, CkLctu, IrQZh, tNlR, bRnmxD, GcyfCu, lLv, rgilZv, ojdxt, qWOo, JYZ, HBZs, SQj, lpO, hDFj, WZmYmV, cWD, qXA, Llr, gREnS, wZgrN, aoAzU, QDrTT, DvA, ldo, UmsQ, MyI,

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