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.

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