Ingredients
Serves 4
| 1 lb | Pastene pasta of your choice | |
| 2 Tbsp | Pastene Extra Virgin Olive Oil | |
| 1 | onion, chopped | |
| 2 medium | carrots, peeled and diced | |
| 2 stalks | celery, chopped | |
| 2 Tbsp | Pastene Minced Garlic | |
| 2 Tbsp | Pastene Tomato Paste | |
| 2 lbs | ground lamb | |
| 1/2 cup | red wine | |
| 2 (28 ounce) cans | Pastene Kitchen Ready Tomatoes | |
| 1 | bay leaf | |
| 2 tsp | freshly chopped thyme | |
| 2 tsp | freshly chopped rosemary | |
| 2 tsp | freshly chopped oregano | |
| 1/4 tsp | crushed red pepper flakes | |
| 1/2 cup | peas, optional | |
| parsley for garnish | ||
| Salt, to taste | ||
| Freshly ground black pepper, to taste |
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, bay leaf, peas and season with salt and pepper.
- Bring to ingredients to a boil, then reduce heat and let simmer for 1 hour. Remove bay leaf. Season with more salt and pepper to taste. Add parsley for garnish. Serve over desired pasta!