LAMB RAGU

Lamb Ragu

• PREP: 10 mins

• COOK: 1 hr 30 mins

• READY IN: 1 hr 40 mins

from: pinchandswirl.com

Ingredients

• 1 tablespoon Olive Oil

• 1 onion finely chopped

• 1 celery stalk, finely chopped

• 1 carrots finely chopped

• 2 garlic cloves minced

• 2 pounds lamb ground

• 1 cup red wine dry

• 28 ounces tomatoes crushed, with juice

• salt and pepper to taste

• 7 ounces feta cheese crumbled

• 1/2 cup Mint fresh

• 1 pound pasta of choice

Instructions

1. Heat olive oil in a large skillet over medium heat.
   

2. Add onion, celery, carrot and garlic. Cook and stir until onion is translucent, about 10 minutes.
   

3. Add lamb; cook and stir until the lamb has browned and most of the liquid evaporated.
   

4. Add wine and let simmer, stirring occasionally, until wine has reduced by half, about 5 minutes.
   

5. Stir in tomatoes with their juice and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until ragu is thick, about an hour.
   

6. Serve over hot cooked pasta such as pappardelle or tagliatelle. If desired, top with crumbles feta and fine slivers of mint.