Ingredients
Serves 8
| 2 Tbsp | Pastene Extra Virgin Olive Oil | |
| 1 | onion, chopped | |
| 2 medium | carrots, peeled and diced | |
| 2 stalks | celery, chopped | |
| 2 tsp | Pastene Minced Garlic | |
| 2 Tbsp | Pastene Tomato Paste | |
| 2 lbs | ground lamb | |
| ½ cup | red wine | |
| 2 | 28 oz cans Pastene Kitchen Ready Tomatoes | |
| 2 tsp | fresh thyme, chopped | |
| 2 tsp | fresh rosemary, chopped | |
| 2 tsp | fresh oregano, chopped | |
| ¼ tsp | red pepper flakes | |
| kosher salt | ||
| freshly ground black pepper | ||
| fresh parsely, chopped, for garnish |
Directions
Prep time: 20 minutes| Cook time: 80 minutes
- 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 ingredients to a boil, then reduce heat and let simmer for 1 hour. Season with more salt and pepper to taste. Garnish with fresh parsley.
- Serve over your favorite Pastene pasta.
