Ingredients
2 Packages of lamb neck for stew (or more depending upon how many guests)
Large sweet onion, chopped
2 28 oz. cans crushed tomatoes
1 small can tomato paste
Bay leaf
Salt/Pepper
Oregeno
Basil
Garlic powder
1 Box preferred Pasta
Preparation
In a large sauce pot, Brown the Lamb Neck on all sides. Add the chopped onion and braise with lid on over med heat for an hour. Add the 2 cans of crushed tomatoes, the tomato paste and spices. Cook over med-high heat for an hour, place the lid on but not tightly. At the end of the hour, prepare perferred pasta, top with sauce and have the Lamb on the side with a preferred vegetable. Add plenty of bread to dip in the sauce and be sure and get all the good stuff off of and from within the bones! A nice Merlot or favorite red wine.
