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
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
	Kosher salt
1/2 cup	peas, optional
	Freshly ground black pepper
	parsley for garnish

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!