Lamb Ragu
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 onion (chopped)
- 2 medium carrots (peeled and diced)
- 2 stalks celery (chopped)
- 2 cloves garlic (minced)
- 2 tablespoons tomato paste
- 2 pounds ground lamb
- ½ cup red wine
- 2 (28 ounce) cans crushed tomatoes
- 2 teaspoons thyme (chopped)
- 2 teaspoons rosemary (chopped)
- 2 teaspoons oregano (chopped)
- ¼ teaspoon crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
Directions
In a large pot over medium heat, heat oil. Add onion, carrots, and celery and cook until soft, 5 minutes.
Add garlic and tomato paste and cook until fragrant, 1 minute more.
Add lamb and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes.
Add red wine and cook until mostly reduced, 5 minutes more.
Add tomatoes, then fill each can with ¼ cup water and swirl around to catch any extra juices and add to pot.
Add fresh herbs, red pepper flakes, and season with salt and pepper.
Bring to a boil, then reduce heat and let simmer for 1 hour. Season with more salt and pepper to taste.