Sunday, March 2, 2014

Lamb Ragu

2 pounds ground lamb
3 carrots
1 onion
4 cloves garlic
1 tablespoon red pepper flakes
1 teaspoon cinnamon
2 cups red wine
28 oz can crushed tomatoes
14 oz can diced tomatoes
6 oz can tomato paste
1 bunch basil or mint leaves, torn or chopped

Brown and crumble the lamb in a pan over medium heat.

Pulse the carrot, onion and garlic in a food processor until finely chopped.

When the lamb is mostly cooked, drain some of the excess fat. Add the vegetables and sauté until soft. Season with salt, pepper, crushed red pepper flakes and cinnamon. Deglaze the pan with the wine.

Add both cans of tomatoes and tomato paste. Simmer, covered, for about 20 minutes. Taste for seasoning.

Cook pasta according to package directions. Garnish with basil or mint and Parmesan cheese if desired.


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