Lamb Ragout

18 ingredients
6 steps

Ingredients

  • 8 ounces fresh cremini mushrooms
  • fresh parsley
  • freshly grated parmesan cheese
  • 1 lb dried spaghetti
  • 1 (796 ml) can whole tomatoes
  • 1/2 cup red wine
  • 1 bay leaf
  • 1 teaspoon mixed Italian herbs
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 4 tablespoons tomato paste
  • 1 lb ground lamb
  • salt and pepper
  • 4 garlic cloves, minced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 2 tablespoons olive oil
  • 1 small onion, diced

Directions

  1. 1
    Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
  2. 2
    Heat oil in a large sauce pan over medium-high. Add mushrooms and saute for 3-4 minutes. Add onions and saute for 2 minutes. Add carrots and celery and saute until they start to soften, about 4 minutes. Add garlic and saute another minute. Season with salt and pepper.
  3. 3
    Add ground lamb and cook until browned, approximately 5 minutes. Add tomato paste, cinnamon, nutmeg and Italian herbs. Stir until well combined.
  4. 4
    Add tomatoes to the pan, breaking them up with a spatula. Add red wine and stir until well combined. Add bay leaf. Lower heat to low, place lid on pot and simmer 2 hours. Stir occasionally to ensure bottom does not burn.
  5. 5
    Remove lid and taste sauce; season with salt and pepper as needed. Continue to simmer on low with the lid removed; sauce will begin to thicken.
  6. 6
    Meanwhile prepare spaghetti as per package directions. Serve the sauce over the pasta with a sprinkle of parmesan cheese and finely chopped parsley.

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