Lamb Ragù

3 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil
1 onion, finely diced
3 cloves garlic, minced
1 large carrot, finely chopped
1 celery rib, finely diced
1½ pounds grass-fed ground lamb
1 teaspoon ground fennel seeds
½ teaspoon ground cumin
1 teaspoon chopped dried rosemary
1 teaspoon chopped dried thyme
Salt and freshly ground pepper
½ cup dry red wine or water
1 cup chicken stock
One 28-ounce can of diced tomatoes
3 tablespoons tomato paste

Ingredients – For Serving
parmesan, romano, or ricotta cheese (I prefer sheep’s milk pecorino romano)
fresh mint, roughly chopped

In a heavy pot, such as enameled cast iron Dutch oven, heat Terra Delyssa Organic Extra Virgin Olive Oil
over medium-high heat. Add the diced onions, carrots, and celery and sweat, stirring occasionally, until slightly softened, about 5 minutes.

Add the minced garlic, stir well, cook for 1 minute.

Add the ground lamb, fennel, cumin, rosemary, and thyme. Season with salt and pepper to taste, about 1 teaspoon of each. Cook, stirring, until most of the moisture evaporates, about 5 minutes.

Add the wine and stock to the pot along with the canned tomatoes and their juices and tomato paste.

Bring to a boil; then reduce to a steady simmer. Cook uncovered over low heat until the liquid is slightly reduced, 25 to 30 minutes.

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