Recipe by DrGaellon

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.

Ingredients Nutrition


  1. 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.
  2. Add ground lamb and spices. Cook, stirring often, until lamb is no longer pink and most of the moisture has evaporated, about 5 minutes.
  3. 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a