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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
- 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
- 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.