Simple Lamb Ragù

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

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!