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Lamb Ragout

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

Serves

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

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.
Reduce the heat to a simmer and cook for 30 minutes. Mix in the remaining ingredients and cook an additional 10 minutes.
Correct seasonings and serve hot.

This content is from the book The Farmer’s Market Cookbook by Richard Ruben.

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