Lamb Ragù

This recipe requires a little extra TLC. Prep takes about 15-20 mins + 1.5 hrs cook time. If you have 2 hours to kill, this dish is well worth the wait.

It makes enough for 4-6 hungry adults with plenty of leftovers. We usually prepare the sauce and mix a couple spoonfuls with gluten-free brown rice pasta. Joel loves fusilli so that’s what we use, but any type will do.

2lbs ground lamb (or pork /beef)
1 onion chopped
2 medium carrots grated
2 sticks celery finely chopped
2 cloves garlic, crushed
1 x 28oz can crushed tomatoes
half a bottle red wine

In a large saucepan add a few generous lugs of olive oil and sauté the vegetables and garlic on a medium heat until soft, about 10 mins.

Turn up the heat slightly, add the lamb, salt the meat slightly and cook until browned.

Add the red wine, reduce the heat and cook until most of the liquid has evaporated and the alcohol has cooked off, about 30 – 40 mins.

Add the tomatoes and simmer until the sauce thickens, about 30 mins.

Season to taste.


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