Indulge in the rich and sweet flavors of our Caramelized Onion Pasta Sauce, made with farm-fresh onions and tomatoes. This versatile sauce is perfect for unleashing your creativity in the kitchen. Use it as a base to create complex and flavorful dishes, or simply top your favorite pasta for a truly satisfying meal. Sourced straight from our fields in Italy, our pasta sauces offer a perfectly thick consistency, thanks to our wholesome ingredients. Elevate your meals with our Caramelized Onion Pasta Sauce - the taste of Italy in every bite!
Cooking Instructions: Heat sauce gently in a saucepan over medium-high heat for four minutes. Pour over your favorite pasta.
Braised Lamb in Tomato and Caramelized Onions Sauce
Feeds 2-4 People
INGREDIENTS
- 2 lb. lamb shoulder or leg, cut into chunks
- 2 tbsp. Botticelli Frying Olive Oil
- 2 tbsp. Botticelli Minced Garlic
- 1 carrot, diced
- 1 celery stalk, diced
- 1 jar Botticelli Caramelized Onion Pasta Sauce
- 1 cup beef broth
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 bay leaf
- salt and pepper to taste
- fresh parsley, for garnish
PREPARATION
Preheat your oven to 325F.
Season the lamb chucks generously with salt and pepper.
In a large Dutch oven or oven-safe pot, heat the olive oil over medium heat. Add the lamb chunks in batches and brown them on all sides, about 3-4 minutes per batch. Remove the browned lamb from the pot and set aside.
In the same pot, add the diced carrot, celery and minced garlic. Cook stirring occasionally, for 5 minutes or until the vegetables are softened.
Return the browned lamb to the pot. Pour in the Caramelized Onion Sauce and beef broth. Stir to combine. Add the dried oregano, thyme and bay leaf. Stir and bring to a simmer.
Cover the pot with a lid and transfer to the preheated oven. Allow the lamb to braise in the oven for 2 hours or until the meat is tender.
Once lamb is done, remove the pot from the oven. Garnish with chopped fresh parsley.
Serve and enjoy on its own or pair it with mashed potatoes, rice, or your favorite pasta.