Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Lamb Stew in Rich Tomato and Red Wine Sauce
A slow-cooked Sicilian lamb stew simmered in tomato, red wine and bay leaves - a beloved Easter classic bursting with depth and tradition.
🛒 Ingredients
- ✓ 1 kg lamb, cut into pieces
- ✓ 1 litre tomato passata
- ✓ 1 large onion
- ✓ 500 ml red wine (for marinating)
- ✓ 150 ml dry white wine
- ✓ 2 bay leaves
- ✓ Extra-virgin olive oil
- ✓ Salt, to taste
- ✓ Freshly ground black pepper
📊 Nutritional Information
Among Sicily’s many Easter traditions, few dishes carry the same sense of celebration and nostalgia as this slow-cooked lamb in a rich tomato and red wine sauce. The lamb is first bathed in a red wine marinade, allowing it to absorb deep, fruity notes before being gently browned and left to simmer for hours in a fragrant sauce of tomato, onion and bay leaves. The result is tender, melt-in-the-mouth meat enveloped in a velvety sauce - rustic yet elegant, hearty yet refined. It’s the kind of dish that brings everyone to the table, perfect for long, joyful lunches with family and friends.
👨🍳 Preparation
- 1
Place the lamb pieces in a bowl, cover with the red wine and marinate in the fridge for at least 3 hours.
- 2
Drain the lamb well and pat dry with kitchen paper.
- 3
Heat a generous drizzle of olive oil in a large casserole and gently soften the finely chopped onion.
- 4
Add the lamb pieces and brown them on all sides until nicely coloured.
- 5
Pour in the white wine and let it bubble away over a high heat until the alcohol has evaporated.
- 6
Add the tomato passata, the bay leaves and season with salt and pepper.
- 7
Reduce the heat, cover and leave to simmer slowly for around 3 hours, stirring occasionally, until the lamb is tender and the sauce thick and aromatic.
- 8
Serve piping hot with crusty bread or fresh homemade pasta such as Sicilian *maccarruna*.
💡 Tips and Variations
For deeper flavour, add a sprig of rosemary or a pinch of chilli. If you prefer a thicker sauce, stir in a spoonful of tomato purée during cooking.
📦 Storage
- • Store in an airtight container in the fridge for up to 2 days.
- • It can be frozen - ideally by separating the meat from the sauce.
- • Reheat gently over low heat or in the oven to keep the meat soft and tender.
🍷 Pairing
Enjoy with a glass of Etna Rosso - an elegant volcanic red wine whose structure beautifully complements the richness of the lamb.
This Sicilian lamb stew is a celebration of slow cooking and heartfelt tradition - a dish that transforms simple ingredients into something deeply comforting and full of soul. Whether for Easter or any special gathering, it brings a taste of Sicily’s warmth straight to your table.
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