This one pot ragout is extremely flavorful and an easy weekend meal. Mushrooms blend seamlessly with the ground lamb extending the portion size and boosting the flavor. Leftovers taste even better the next day.
- 8 ounces fresh crimini mushrooms
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- salt and pepper
- 1 pounds ground lamb
- 4 tablespoons tomato paste
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon Italian herbs
- one 28 ounce can whole tomatoes
- 1/2 cup red wine
- 1 bay leaf
- 1 pound dried spaghetti
- Freshly grated Parmesan cheese
- Fresh parsley, finely chopped
- Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
- Heat oil in a large sauce pan over medium-high. Add mushrooms and saute for 3-4 minutes. Add onions and saute for 2 minutes. Add carrots and celery; saute until they start to soften, 4 minutes. Add garlic and saute another minute. Season with salt and pepper.
- Add ground lamb and cook until browned, approximately 5 minutes. Add tomato paste, cinnamon, nutmeg and Italian herbs. Stir until well combined.
- Add tomatoes to the pan. Using spatula, break up tomatoes. Add red wine, stir until well combined. Add bay leaf. Lower heat to low, place lid on pot and simmer 2 hours. Stir occasionally to ensure bottom doesn’t burn.
- Remove lid and taste sauce; season with salt and pepper as needed. Continue to summer on low, with lid removed; sauce will begin to thicken.
- Meanwhile, prepare spaghetti as per package directions. Serve the sauce over the pasta with a sprinkle of Parmesan cheese and finely chopped parsle
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