California Lamb Ragù Abruzzese

Serving Size: 8

Preparation

In large saucepan, heat oil over high heat. Add garlic; cook until deep brown color. Add lamb; cook and stir until it just begins to change color. Reduce heat to low; add rosemary, bay leaf and red bell peppers. Continue to cook, stirring occasionally, for 10 minutes. Stir in tomatoes; cook for 10 minutes more. Add wine, salt, pepper and red pepper flakes; stir to combine. Cook, uncovered, over low heat for about 2 hours until sauce is reduced to 2 quarts. Serve with bread and a hearty salad.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 3 large cloves garlic, crushed
  • 1 pound ground California lamb shoulder
  • 1 large bay leaf, torn in half
  • 1 tablespoon fresh rosemary, chopped
  • 2 red bell peppers, diced small
  • 3 pounds fresh tomatoes, peeled and crushed
  • 1 cup dry white wine
  • 1 1/2 teaspoons sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes

Category
Entrees