Lamb Ragù with Mint

Name: Lamb Ragù with Mint
Yield: 4 to 6 servings
Ingredients: 2 tablespoons olive oil; 2 shallots, chopped; 1 garlic clove, minced; 1 1/2 pounds ground lamb; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 cup red wine; 2 cups Marinara Sauce (recipe follows, or jarred); 1/2 cup torn fresh mint leaves; 1/2 cup ricotta cheese; 1/2 cup extra-virgin olive oil; 2 small onions, finely chopped; 2 garlic cloves, finely chopped; 2 celery stalks, finely chopped; 2 carrots, peeled and finely chopped; 1/2 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; 2 (32-ounce) cans crushed tomatoes; 2 dried bay leaves; (makes about 2 quarts)

December 9, 2011

Ground lamb is now very widely available, and it makes a nice change from the usual beef ragù once in a while. This is thick enough to serve in shallow bowls over rice or simply with some nice bread, but you could also increase the amount of marinara sauce to four cups and serve it over pasta.

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