Stancato's Pasta Sauce


	Lamb Stewed with Tomatoes and Garlic 2 large garlic cloves 1 sprig fresh rosemary 6 tbsp. olive oil 2 1/2 lb. stewing lamb, trimmed of fat and gristle and cut into chunks flour seasoned with freshly ground black pepper, for dredging 3/4 cup Stancato’s Chianti Wine 1/2 cup beef stock, heated 2 jars Stancato’s Rosa Maria Sauce Serves 5-6 Preheat the oven to 350° F. Chop the garlic. Heat 4 tbsp. of the oil in a wide casserole. Add the garlic and rosemary and cook over moderate heat, until the garlic is golden. Dredge the lamb in flour. Add the lamb chunks to the pan in one layer, turning to brown them evenly. When brown, remove them to a side plate. Add a little more oil, and brown the remaining lamb. When all the lamb has been browned, return it to the casserole and glaze with Stancato’s Pinot Grigio. Raise the heat and bring to a boil, scraping up and residues from the bottom. Sprinkle with the salt and stir in the beef stock and the jars of Rosa Maria sauce. Stir well. Cover the casserole, and place in the center of the oven. Bake for 1 3/4-2 hours, or until the meat is tender.		Baked Polenta with Fresh Marinara Beef Stew with Tomatoes, Wine and Peas Calzone Eggplant Parmesan Gnocchi or Cavatelli with Asparagus and Artichokes Lamb Stewed with Tomatoes and Garlic Lasagna Linguine with Clam and Tomato Sauce Milanese Veal Chops Monkfish Medallions with Thyme Mussela Marinara Potato and Spinach Gnocchi Rigatoni with Sausage and Peppers Shrimp in Spicy Marina Spicy Linguine with Halibut and Tomato Spinach and Ricotta Gnocchi with Classic Cheese Stancato's Meatball Milano Soup Stancato's Cream of Tomato Soup Stuffed Swordfish Rolls Tagliatelle with Bolognese Sauce