Add To Favorites
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.
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Download our nutritional fact sheets:
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.