Quick Lamb Ragù
1 lb ground lamb
1 onion, chopped
2 carrots, chopped
4 garlic cloves, minced
2 tsp fennel seeds
1 tsp oregano
Salt and pepper to taste
2 Tbsp DLM Extra-Virgin Olive Oil
(1) 28-oz can crushed tomatoes
1 lb pappardelle or your favorite pasta
Basil and grated Parmigiano-Reggiano, if desired
In sauté pan over medium high heat, sauté the lamb, onion, carrot, garlic, fennel, oregano, salt, and pepper in the olive oil. Cook about 8 minutes or until lamb is broken up and veggies are tender. Add the tomatoes and reduce the heat. Cook covered for 15 minutes.
Meanwhile, cook pasta according to the package directions. Serve with sauce, garnishing with basil and cheese if desired.
Pairs well with:
- Château Ribeyrolles La Fleur Bordeaux Supérieur
We tasted this great value and promptly imported it! Primarily Merlot with Cabernet Sauvignon and Franc, it is generous in both fruit and complexity! A perfect, everyday dinner companion.
- Pilsner Urquell
A Czech delight! This beer is from Plzen where the Pilsner style originated. Great flavor with more body than American pilsners.