Lamb Ragu
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
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INGREDIENTS
Nutrition- 2tablespoons rendered lamb fat or 2 tablespoons extra-virgin olive oil
- 1
- 1 1⁄2lbs ground lamb
- 1teaspoon ground fennel
- 1teaspoon ground cumin
- 1 1⁄2
- 3
- 1
- 1
- 1⁄2
- 1(28 ounce) can diced tomatoes
- 1 1⁄2
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DIRECTIONS
- 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.
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