Ayesha shared this quick, 20 minute recipe for Lamb Ragu on her blog recently and everyone loved it! The directions are simple, and you can easily make substitutions for dietary requirements or personal tastes.
1 lb Ground Lamb
1 diced yellow onion
3 Cloves of garlic (minced)
2 tbs Italian seasoning
1 cup red wine
1 28oz can san marzano whole tomatoes
1 cinnamon stick
1 tbs Brown sugar (brings out the tomato flavor)
1 4oz piece of parmesan cheese
salt and pepper to taste
1/2 cup heavy cream
fresh basil for garnish
Heat your skillet on medium high and begin to sauté your garlic and onions in some olive oil. You want to sweat the onions in the pan for about 2 minutes until they become translucent. Add in your lamb and begin to brown the meat. Be sure to salt and pepper as you add in your main ingredients. Once the lamb is browned, deglaze the pan with the red wine. Scrape the yummy bits of “crud” off the sides of the pan. Those bits will flavor your sauce tremendously. Add in the remainder of your ingredients and reduce the heat to low to simmer the sauce. Use an immersion blender or a wooden spoon to break up the whole tomatoes. You will know the sauce is done once all of the cheese is melted. I love to serve this sauce over rigatoni or egg pappardelle noodles. Be sure to garnish with fresh basil and extra cheese!
To show you just how big a hit this recipe has been, here are some tweets of praise from Ayesha's followers!
Recipe and photo courtesy of littlelightsofmine.com