Lamb Ragù with Mint
Ground lamb is now very widely available, and it makes a nice change from the usual beef ragù once in a while. This is thick enough to serve in shallow bowls over rice or simply with some nice bread, but you could also increase the amount of marinara sauce to four cups and serve it over pasta.
Recipe information
Yield
4 to 6 servings
Ingredients
Marinara Sauce
Preparation
Step 1
Warm the olive oil in a large skillet over high heat. Add the shallots and garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook, stirring and breaking up the meat with a wooden spoon, until the lamb has browned and the juices have evaporated.
Step 2
Add the wine, scraping up any brown bits from the bottom of the pan. Simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes.
Step 3
Add the mint and ricotta and stir until mixed. Serve in shallow bowls.
Marinara Sauce
Step 4
In a large pot, heat the olive oil over medium-high heat. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes. Add the celery, carrots, and salt and pepper. Sauté until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste.
