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…
Gangsta!
Sent from my iPhone
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