30 Minute Lamb Ragu for Spaghetti and More
Equipment
Ingredients
- 1 pound ground lamb
- 6 garlic cloves minced
- 1 cup finely diced yellow onion
- 1 tablespoon olive oil
- 1 teaspoon anchovy paste
- ¼ cup Cabernet Sauvignon or your favorite red wine
- 1 28-ounce can crushed tomatoes
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- ¼ cup chopped fresh parsley and mint leaves
Instructions
- Heat the tablespoon of olive oil in a large Dutch oven or heavy bottomed pot over medium heat. Add onions and cook, stirring occasionally, until the onions become translucent and softened, about 5 to 7 minutes. Add the garlic and stir for one minute until the garlic releases its aroma.
- Add the ground lamb and season with the 1 teaspoon kosher salt and ¼ teaspoon ground black pepper. Cook the lamb until it begins to brown, about 5 to 7 minutes.
- Add the crushed red pepper flakes and anchovy paste and stir until well combined into the lamb. Add the red wine to deglaze the bottom of the pot then add the crushed tomatoes. Add half of the chopped fresh herbs.
- Give everything a good stir and taste to adjust for seasoning as desired. Bring sauce to a simmer and continue to cook on medium-low heat until sauce is thickened and the flavors meld together, about 10 to 15 minutes more.
- Serve the lamb ragu over cooked pasta, roast cauliflower puree, polenta, or mashed potatoes. Garnish with remaining fresh herbs and, if desired, a generous grate of parmesan or pecorino Romano.
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