Lamb Ragout
Lamb Ragout
Submitted by Corporate Chef Andy Stewart
Meat and Poultry
Ingredients
- 1 tablespoon Fustini’s Robust SELECT olive oil
- 1 pound ground lamb
- 1 pound ground beef
- salt and pepper
- 1 medium onion, minced
- 2 garlic cloves, minced
- 1/2 cup carrot, small dice
- 1 fennel bulb, sliced
- 2 tablespoons Fustini's Thyme balsamic
- 1/2 cup red wine
- 3 cups tomato sauce
- 1 pound pasta, cooked (rigatoni, farfalle)
- 1/4 cup sliced Castelvetrano olives
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
Directions
- Heat oil in a large pot over moderate heat. Add lamb and beef and cook until meat is fully browned and all liquid is gone - 30 minutes. Season with salt and pepper and add onion, garlic, carrot and fennel. Cook for 5 minutes, stirring often. Reduce heat and add balsamic and red wine. Stir well to scrape bits of flavor off the bottom of the pan. Add tomato sauce, olives, parsley and mint and bring to simmer. Simmer over low heat until thickened and all vegetables have broken down 60 to 90 minutes - stirring often. Serve with hot cooked rigatoni, more sliced olives and fresh mint.
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