Lamb Ragu
"A hearty meat sauce, redolent with the rich taste of lamb. Serve with a chunky tubular pasta like rigatoni, or with gnocchi. Adapted from a recipe by Chichi Wang at Serious Eats. http://bit.ly/cx7JaR"
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 tablespoons rendered lamb fat or 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely diced
- 1 1⁄2 lbs ground lamb
- 1 teaspoon ground fennel
- 1 teaspoon ground cumin
- 1 1⁄2 teaspoons fresh rosemary or 1/2 teaspoon dried rosemary, to taste
- 3 teaspoons fresh thyme or 1 teaspoon dried thyme, to taste
- 1 teaspoon salt, to taste
- 1 teaspoon fresh ground black pepper, to taste
- 1⁄2 cup dry red wine or 1/2 cup water
- 1 (28 ounce) can diced tomatoes
- 1 1⁄2 cups lamb stock or 1 1/2 cups chicken stock
directions
- In a heavy pot, heat the fat or oil until it just begins to shimmer. Add onions and sweat gently until soft, about 5 minutes.
- Add ground lamb and spices. Cook, stirring often, until lamb is no longer pink and most of the moisture has evaporated, about 5 minutes.
- Add the wine, the tomatoes (with their juices), and the stock. Bring to boil, reduce to a simmer, cover partially and cook until liquid is reduced, 25-30 minutes.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
