1 shallot – finely chopped
2 cloves garlic – finely chopped
3 tbsp tomato paste
2 cans crushed tomatoes (I use San Marzano)
2 cups red wine (Merlot or Cabernet)
1 lb ground lamb
2-3 lamb chops (deboned and cubed)
1 tsp salt
1 tsp pepper
Heat 2 tbsp of extra virgin olive oil in the bottom of a dutch oven or heavy duty pot over medium-high heat.
Add shallots and cook down until translucent (about 4-5 mins). Add garlic and cook for 1-2 minutes – watch your garlic and be sure not to let it burn!
Add ground lamb and cubed lamb chop and cook for 2-3 mins breaking up the ground lamb until it is no longer pink. Add tomato paste and pour red wine into pan and stir. Let the wine reduce about 5-6 minutes. Add the can of Sam Marzano tomatoes and stir until combined. Reduce heat to low, cover and let cook for at least 1 hour or up to 90 minutes.
*Quick Tip: add your cooked noodle to the sauce pan and stir. The noodles will finish cooking in the sauce and absorb all of the flavors of your sauce…