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GROUND LAMB PASTA RECIPES

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Ingredients
  

  • Ingredients:
  • - 1 lb ground lamb
  • - 1 large onion diced
  • - 2 carrots diced
  • - 2 celery stalks diced
  • - 3 cloves garlic minced
  • - 1 can 14 oz crushed tomatoes
  • - 2 tbsp tomato paste
  • - 1 cup red wine or broth
  • - 1 tsp dried oregano
  • - 1 tsp dried thyme
  • - 1 tsp dried rosemary
  • - Salt and pepper to taste
  • - 1 lb pappardelle pasta
  • - Grated parmesan cheese for serving (optional)

Instructions
 

  • Cooking Instructions:
  • In a large heavy-bottomed pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until the vegetables are softened, about 5-7 minutes.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the ground lamb to the pot, breaking it up with a wooden spoon. Cook until the meat is browned and cooked through, about 8-10 minutes. Season with salt and pepper to taste.
  • Once the lamb is browned, pour in the red wine (or broth) to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for 2-3 minutes until slightly reduced.
  • Stir in the crushed tomatoes, tomato paste, oregano, thyme, and rosemary. Bring the mixture to a gentle simmer. Reduce the heat to low and cover, cooking for 2-4 hours to allow the flavors to develop.
  • Stir occasionally and add a little water or broth if the sauce becomes too thick.
  • When ready to serve, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.
  • Once the ragu has finished simmering, taste and adjust the seasoning with more salt and pepper if needed. Serve the ragu over the cooked pappardelle, topping with grated parmesan cheese if desired.