| Serves | 6 |
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.
| 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 |
This content is from the book The Farmer’s Market Cookbook by Richard Ruben.
Beef/Lamb/Pork | |
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