-
1
Season lamb pieces with salt and pepper.
-
2
In a heavy-bottomed Dutch oven, heat olive oil over medium heat.
-
3
Add the lamb pieces, 5 to 6 at a time, and brown on all sides.
-
4
Remove and repeat for all the lamb.
-
5
When the lamb is cooked, add the onions and smoked pancetta, and cook until the onion is softened and starting to brown, about 9 to 11 minutes.
-
6
Add the rosemary, thyme, caraway and fennel and stir to blend.
-
7
Add the wine, tomato paste, chicken stock and tomato sauce and bring to a boil.
-
8
Return the lamb and juices and bring to boil.
-
9
Lower the heat, cover and simmer 1 hour, or until the meat is tender.
-
10
Remove the cover, check the seasoning and serve with soft polenta.
-
11
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
-
12
Add all the chicken parts and brown all over, stirring to avoid burning.
-
13
Remove the chicken and reserve.
-
14
Add the carrots, onions, and celery to the pot and cook until soft and browned.
-
15
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
-
16
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
-
17
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
-
18
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
-
19
Stir the stock to facilitate cooling and set aside.
-
20
Refrigerate stock in small containers for up to a week or freeze for up to a month.
-
21
In a 3-quart saucepan, heat the olive oil over medium heat.
-
22
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
-
23
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
-
24
Add the tomatoes and juice and bring to a boil, stirring often.
-
25
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
-
26
Season with salt and serve.
-
27
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
-
28
Soft Polenta: 4 cups water 2 tablespoons salt 1 cup polenta or cornmeal 1/2 cup stracchino, cut into cubes
-
29
In a 3-quart saucepan, heat water and salt until boiling.
-
30
Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken.
-
31
Switch to a wooden spoon, pull off heat and continue to stir until thick as paste.
-
32
Stir in the cheese and continue to stir until it is melted and incorporated.
