Lamb Ragout

From the book The Farmer’s Market Cookbook by Richard Ruben

Serves

6

Introduction

This quick-cooking ragout offers lots of flavor and great versatility. I toss it with gnocchi or penne pasta, or I treat it as a fancy Sloppy Joe over crusty bread. It also freezes well.

Ingredients

	¼	cup olive oil
	2	garlic cloves, chopped
	1	Tbsp. red chile flakes
	2	bay leaves
	½	lb. coarsely ground lamb
	¼	cup red wine
	1	can (16 ounces) peeled whole tomatoes
	2	red bell peppers, roasted, peeled, seeded, and julienned
	1	lb. spinach, washed and roughly torn
	¼	cup black olives (such as Kalamata, niçoise, or Gaeta), pitted
	¼	cup pine nuts, lightly toasted
	½	cup Parmesan cheese, freshly grated
	~	Salt and black pepper to taste

Steps

1. Heat a heavy two-quart saucepan over medium-high heat and add the olive oil. Add the garlic, chile flakes, and bay leaves, and cook for 3 minutes. Add the ground lamb and cook, stirring, until browned, about 3 to 5 minutes. Pour in the wine and reduce for about 3 minutes until syrupy. Mix in the tomatoes and peppers and bring to a boil.
2. Reduce the heat to a simmer and cook for 30 minutes. Mix in the remaining ingredients and cook an additional 10 minutes.
3. Correct seasonings and serve hot.

Copyright © 2006–2008 Culinate, Inc. All rights reserved.