Lamb Ragout Recipe
Ingredients
- 8 oz (227 g) fresh crimini mushrooms
- 2 tbsp (30 mL) olive oil• 1 small onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- Salt and pepper
- 1 lb (500 g) ground lamb
- 4 tbsp (60 mL) tomato paste
- 1 tsp (5 mL) cinnamon
- 1 tsp (5 mL) nutmeg
- 1 tsp (5 mL) Italian herbs
- 1 can (796 mL/28 oz) whole tomatoes• 1/2 cup (125 mL) red wine • 1 bay leaf
- 1 lb (500g) dried spaghetti
- Freshly grated parmesan cheese
- Fresh parsley, finely chopped
Directions
- 1. Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
- 2. Heat oil in a large sauce pan over medium-high. Add mushrooms and sauté for 3-4 minutes. Add onions and sauté for 2 minutes. Add carrots and celery and sauté until they start to soften, about 4 minutes. Add garlic and sauté another minute. Season with salt and pepper.
- 3. Add ground lamb and cook until browned, approximately 5 minutes. Add tomato paste, cinnamon, nutmeg and Italian herbs. Stir until well combined.
- 4. Add tomatoes to the pan, breaking them up with a spatula. Add red wine and stir until well combined. Add bay leaf. Lower heat to low, place lid on pot and simmer 2 hours. Stir occasionally to ensure bottom does not burn.
- 5. Remove lid and taste sauce; season with salt and pepper as needed. Continue to simmer on low with the lid removed; sauce will begin to thicken.
- 6. Meanwhile prepare spaghetti as per package directions. Serve the sauce over the pasta with a sprinkle of parmesan cheese and finely chopped parsley.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 356g | |
| Recipe makes 4 servings | |
| Calories 860 | |
| Calories from Fat 327 | 38% |
| Total Fat 36.55g | 46% |
| Saturated Fat 13.91g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 248mg | 10% |
| Potassium 1072mg | 31% |
| Total Carbs 94.8g | 25% |
| Dietary Fiber 6.1g | 20% |
| Sugars 7.77g | 5% |
| Protein 36.25g | 58% |
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