Viv’s Lamb Ragu

Viv's Lamb Ragu

Recipe by Vivia Strome

Love this dish because not only is it delicious but it is also great for larger groups as it's one bog pot. We invite our family and friends for a dinner party and depending on how many people join us I make this recipe 2-3X in portions. You can easily multiply the recipe for more people. Reminds me of Christmas when we visit our in laws and we have a dinner party where this recipe is the star of the show!

INGREDIENTS

1 pack of spaghetti, linguine, fettuccine

1 Lb ground lamb (beef is good too!)

1 16oz can crushed tomatoes, tomato puree or tomato sauce

1 medium onion, finely chopped

2-3 garlic cloves, peeled and crushed

Extra virgin olive oil

Red wine

Salt/Pepper

Pinch of cayenne pepper

Parmesan (optional)

Basil (optional)

DIRECTIONS

Heat Olive oil in a large pot, once hot add onions, garlic, some salt and pepper on low heat and allow to sizzle.

Add tomato and stir to incorporate flavors – let it stew for about 15-20 minutes, stirring often. Add cayenne. If sauce looks dry or thickened, add some red wine

Add lamb and stir to make sure it’s dispersed amongst sauce.

Let it stew in tomato sauce on low heat. Stir often and let it stew.

Add wine as sauce seems to thicken or dry in little spoonful dashes, no more than ¼ cup at a time.

Enjoy some wine also while cooking.

Best ragu is when it is stewed for a long time. Let it stew for at least 30-60 minutes and even 2-3 hours on low heat. It can also be made earlier in the day or a day or two before serving, keep refrigerated.

When all guests are ready for dinner, heat a large pot of water to boil. Add pasta and cook to instructions, typically 1-2 minutes less than instructed if you’d like al dente.

Once water is drained, mix pasta with olive oil and toss in as much ragu as you desire. Add a spoonful to the top at the end and add parmesan or basil to your liking.

Buon Apetito!