Lamb Ragout

Submitted by Mary Jenny

"This one pot ragout is extremely flavourful and an easy weekend meal. Mushrooms blend seamlessly with the ground lamb, extending the portion size and boosting the flavour. Leftovers taste even better the next day, so save some to serve again during the busy week."

 

• Ready In: 2hrs 45mins
• Ingredients: 18
• Serves: 4

ingredients

• 8 ounces fresh cremini mushrooms
• fresh parsley
• freshly grated parmesan cheese
• 1 lb dried spaghetti
• 1 (796 ml) can whole tomatoes
• 1⁄2 cup red wine
• 1 bay leaf
• 1 teaspoon mixed Italian herbs
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 4 tablespoons tomato paste
• 1 lb ground lamb
• salt and pepper
• 4 garlic cloves, minced
• 2 stalks celery, diced
• 2 carrots, diced
• 2 tablespoons olive oil
• 1 small onion, diced

directions

1. Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
2. Heat oil in a large sauce pan over medium-high. Add mushrooms and sauté for 3-4 minutes. Add onions and sauté for 2 minutes. Add carrots and celery and sauté until they start to soften, about 4 minutes. Add garlic and sauté another minute. Season with salt and pepper.
3. Add ground lamb and cook until browned, approximately 5 minutes. Add tomato paste, cinnamon, nutmeg and Italian herbs. Stir until well combined.
4. Add tomatoes to the pan, breaking them up with a spatula. Add red wine and stir until well combined. Add bay leaf. Lower heat to low, place lid on pot and simmer 2 hours. Stir occasionally to ensure bottom does not burn.
5. Remove lid and taste sauce; season with salt and pepper as needed. Continue to simmer on low with the lid removed; sauce will begin to thicken.
6. Meanwhile prepare spaghetti as per package directions. Serve the sauce over the pasta with a sprinkle of parmesan cheese and finely chopped parsley.