Lamb Ragout

READY IN: 2hrs 45mins




  • Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
  • 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.
  • Add ground lamb and cook until browned, approximately 5 minutes. Add tomato paste, cinnamon, nutmeg and Italian herbs. Stir until well combined.
  • 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.
  • 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.
  • Meanwhile prepare spaghetti as per package directions. Serve the sauce over the pasta with a sprinkle of parmesan cheese and finely chopped parsley.