Ingredients
Serves 4
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 oz) Cans | Pastene Kitchen Ready Tomatoes | |
2 tsp | freshly chopped thyme | |
2 tsp | freshly chopped rosemary | |
2 tsp | freshly chopped oregano | |
1/4 tsp | 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 ingredients to a boil, then reduce heat and let simmer for 1 hour. Season with more salt and pepper to taste. Serve over desired pasta!
https://www.delish.com/cooking/recipe-ideas/a26966145/lamb-ragu-recipe/