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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A hearty meat sauce, redolent with the rich taste of lamb. Serve with a chunky tubular pasta like rigatoni, or with gnocchi. Adapted from a recipe by Chichi Wang at Serious Eats. Ingredients:
2 tablespoons rendered lamb fat or 2 tablespoons extra-virgin olive oil |
1 medium onion, finely diced |
1 1/2 lbs ground lamb |
1 teaspoon ground fennel |
1 teaspoon ground cumin |
1 1/2 teaspoons fresh rosemary or 1/2 teaspoon dried rosemary, to taste |
3 teaspoons fresh thyme or 1 teaspoon dried thyme, to taste |
1 teaspoon salt, to taste |
1 teaspoon fresh ground black pepper, to taste |
1/2 cup dry red wine or 1/2 cup water |
1 (28 ounce) can diced tomatoes |
1 1/2 cups lamb stock or 1 1/2 cups chicken stock |
Directions:
1. In a heavy pot, heat the fat or oil until it just begins to shimmer. Add onions and sweat gently until soft, about 5 minutes.
2. Add ground lamb and spices. Cook, stirring often, until lamb is no longer pink and most of the moisture has evaporated, about 5 minutes.
3. Add the wine, the tomatoes (with their juices), and the stock. Bring to boil, reduce to a simmer, cover partially and cook until liquid is reduced, 25-30 minutes.
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