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Yields:
8 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 50 mins
Cal/Serv:
504
We love a hearty meat sauce for topping our spaghetti or pappardelle. Lamb changes things up a bit and is even more tender than beef. This ragù is perfect for making a big batch on Sunday night and freezing any leftovers for when your pasta craving hits—which I'm sure will be soon!
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Ingredients
- 2 Tbsp.
extra-virgin olive oil
- 1
onion, chopped
- 2
medium carrots, peeled and diced
- 2
stalks celery, chopped
- 2
cloves garlic, minced
- 2 Tbsp.
tomato paste
- 2 lb.
ground lamb
- 1/2 cup
red wine
- 2
(28-oz.) cans crushed tomatoes
- 2 tsp.
freshly chopped thyme
- 2 tsp.
freshly chopped rosemary
- 2 tsp.
freshly chopped oregano
- 1/4 tsp.
crushed red pepper flakes
Kosher salt
Freshly ground black pepper
Cooked pasta, for serving
Directions
- Step 1In a large pot over medium heat, heat oil. Add onions, carrots, and celery and cook until soft, 5 minutes. Add garlic and tomato paste and cook until fragrant, 1 minute more. Add lamb and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes.
- Step 2Add wine and cook until mostly reduced, 5 minutes more. Add tomatoes, then fill each can with ¼ cup water and swirl around to catch extra juices. Pour into pot. Add herbs and red pepper flakes and season with salt and pepper.
- Step 3Bring to a boil, then reduce heat and let simmer for 1 hour. Season with more salt and pepper. Serve over cooked pasta.
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