Lamb Ragu

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…