Name: Lamb Neck Sugo
Ingredients: 1 yellow onion, large dice; 3 celery ribs, large dice; 1 carrot, large dice; 12 cups chicken stock; 3 lamb necks from local butcher; 1/2 cup red wine; salt and pepper; 2 whole banana or hungarian peppers; 1/2 cup olive oil; braised lamb neck meat, torn; 1/4 cup banana pepper purée; 2 28-oz cans whole sanmarzano tomatoes; 2 cups heavy cream

Lamb Neck Sugo

in the kitchen with matt mytro

"I love this sugo recipe because neck meat if often underused. It has so much flavor, and it works because lamb neck isn't very gamey. This is a slow recipe that you can make with family & friends. You should be able to finish with a few bottles of wine by the time it's completed!"
—Mytro, owner of Flour Restaurant and Pasta Co. in Moreland Hills, Ohio

To thank Matt for his time, BurkleHagen has donated $100 to the Greater Cleveland Food Bank
—we’d love you to do the same.

2018 Donation Totals: $1,918 in cash + checks, $1340 in online donations, 445 pounds of food = 11,000 total meals donated

Food Styling: Ramat Wiley

Lamb Neck Sugo

Braised Lamb Neck

1	yellow onion, large dice
3	celery ribs, large dice
1	carrot, large dice
12 cups	chicken stock
3	lamb necks from local butcher
1/2 cup	red wine
	salt and pepper

Banana Pepper Purée

2	whole banana or hungarian peppers
1/2 cup	olive oil

Lamb Neck Sugo

	braised lamb neck meat, torn
1/4 cup	banana pepper purée
2	28-oz cans whole san marzano tomatoes
2 cups	heavy cream

Instructions

1—Braised Lamb Neck

Preheat oven to 225°. Season lamb neck with salt and pepper. In hot sauté pan, sear all sides of lamb neck. Remove lamb and place into a roasting pan. Add onion, celery and carrot to original sauté pan. Sweat vegetables until translucent, then add red wine and reduce by half. In roasting pan, pour vegetables over lamb. Pour in chicken stock, covering lamb fully. Place foil or lid on pan and cook in oven for 12 hours. Allow to sit at room temperature for one hour before removing lamb from liquid. Tear meat from bone, removing any fat or cartilage. Reserve meat for sugo.

2—Banana Pepper Purée

Preheat oven to 450°. Place whole peppers and oil in a small roasting pan. Roast for 20 minutes. Place whole roasted peppers, including seeds and stems, with oil into a blender and blend until smooth.

3—Lamb Neck Sugo

Add all ingredients to a large pot and stir well. Simmer for 3 hours, stirring occasionally. Serve hot over pasta of choice.

Tip!

This sugo pairs best with Flour Pasta Co.'s rigatoni