Savor a rich flavorful Lamb Ragu a hearty dish thatll satisfy your cravings Slowcooked to perfection using expert tech
Ingredients
Scale
2 lbs ground lamb
1 onion, finely chopped
3 garlic cloves, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 cup dry red wine
1 (28 oz) can crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes (optional, for a spicy kick)
Salt and freshly ground black pepper, to taste
Grated Parmesan cheese, for serving (optional)
Instructions
In a large Dutch oven or heavy-bottomed pot, cook the ground lamb over medium-high heat, breaking it up with a wooden spoon as it cooks, until it’s browned and cooked through, about 8-10 minutes. Drain any excess fat from the pot.
Reduce the heat to medium and add the chopped onion, minced garlic, diced carrots, and diced celery to the pot. Sauté the vegetables, stirring occasionally, until they’re softened and fragrant, about 8-10 minutes.
Pour in the dry red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the wine to simmer and reduce by half, about 5 minutes.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste. Bring the mixture to a simmer.
Reduce the heat to low and let the ragu simmer, uncovered, for 1 hour to 1 hour 30 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together.
