Fustini's Oils and Vinegars
Lamb Ragout

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Lamb Ragout

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Lamb Ragout


Submitted by Corporate Chef Andy Stewart

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
  • 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

Step 1. 

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.  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, roasted fennel, sliced olives and fresh mint.




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