Lamb Ragu

This easy to make hearty meal is a go to for a large or small group. I serve it often in the fall and winter. I use my canned tomato sauce, which we made in the early fall, which provides extra flavor depth but you can easily use your favorite store bought marina. You can serve it over your favorite gluten free pasta or steamed spaghetti squash. What makes this dish really rich is the dollop of ricotta and the sprinkling of fresh mint on top. Enjoy

Prep time: 15 minutes

Cook time: 20-30 minutes

Servings: 4-6

Ingredients

• 1 lb ground lamb

• 2 Tbs of olive oil

• 1 chopped medium white onion

• 2 cloves of garlic

• 1 Tbs of fresh chopped oregano or 1 1/2 teaspoons of dried oregano

• 1 Tbs of fresh chopped thyme or 1 1/2 teaspoons od dried thyme

• 2 teaspoons salt

• 2 teaspoons pepper

• 1 cup of robust red wine

• 4 cups of marina sauce

Directions

Heat two tablespoons of olive oil in a pan over medium heat. Add the chopped onion and sauté until it becomes soft and translucent. (approximately 5-10 minutes) Add the chopped garlic and sauté for another 2-3 minutes. Add the ground lamb, break up with a spoon and brown until the lamb is fully cooked. I don’t drain the fat off he mixture because lamb tends to be fairly lean but it is an option. Add the herbs and salt and pepper. Add the 1 cup of wine and cook the mixture for at least five minutes. Add the marinara sauce. Cover the pan and let the ragu cook for at least 20 minutes on medium heat before serving. Serve over you favorite gluten free pasta or over spaghetti squash. place a dollop of ricotta cheese and a sprinkling of fresh mint on top.