AROMATIC GROUND LAMB RAGOUT PASTA

AROMATIC GROUND LAMB RAGOUT PASTA

   4 SERVINGS    15 MINUTE PREP TIME     2 HOUR 30 MINUTE COOK TIME

Ingredients

1 lb Shepherd’s Pride or Cedar Springs ground lamb
8 oz fresh crimini mushrooms
2 tbsp olive oil
1 small onion, diced
2 carrots, diced
2 stalks celery, diced
4 cloves garlic, minced salt and pepper
4 tbsp tomato paste
1 tsp cinnamon
1 tsp nutmeg
1 tsp Italian herbs
1 can whole tomatoes
1/2 cup red wine
1 bay leaf
1 lb. dried spaghetti
Freshly grated Parmesan cheese
Fresh parsley, finely chopped

Directions

  1. Dice mushrooms either by hand or in a food processor until finely chopped.
  2. Heat oil in a large sauce pan over medium-high. Add mushrooms and sauté for 3-4minutes. Add onions and sauté for 2 minutes. Add carrots and
    celery; sauté until theystart to soften, 4 minutes. Add garlic and sauté another minute. Season with salt and pepper.
  3. Add ground lamb and cook until browned, approximately 5 minutes.
  4. Add tomato paste, cinnamon, nutmeg, and Italian herbs. Stir until well combined.
  5. Add tomatoes to the pan. Using spatula, break up tomatoes.
  6. Add red wine, 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.
  7. 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.
  8. Meanwhile prepare spaghetti per package directions.
  9. Serve the sauce over the pasta with a sprinkle of Parmesan cheese and finely chopped parsley.

Recipe and photo provided by The Mushroom Council for American Lamb Board.

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