Lamb Ragú

By davidgoodman

Ingredients

• 1 large onion, chopped
• 2 carrots, chopped
• 3 celery stalks, chopped
• 4 cloves garlic, chopped
• Extra-virgin olive oil
• Salt
• 3 pounds ground lamb leg or shoulder
• 1 cup tomato paste
• 3 cups hearty red wine
• 2 tablespoons chopped fresh rosemary
• 3 bay leaves
• 1 bunch thyme, tied in a bundle
• Freshly ground black pepper
• Pici, bucatini or pappardelle, cooked al dente
• Grated Parmesan

Details

Servings 6
Adapted from nytimes.com

Preparation

Step 1

1. Using a food processor, pure the onion, carrots, celery and garlic to a coarse paste.

2. Coat a large pan generously with olive oil and set over medium heat. Add the pure vegetables, season with salt and cook until all the water has evaporated and the vegetables begin to brown, 15 to 20 minutes. Stir frequently and be patient. (This is where the big flavors develop.)

3. Add the lamb, season generously with salt and cook until it is browned, about 25 to 30 minutes. (Brown food tastes good; don't rush this step.)

4. Add the tomato paste and cook for about 5 minutes. Stir in the red wine, rosemary and bay leaves. Cook at a lively simmer until the wine has reduced by half. Add the thyme bundle and enough water to cover the lamb by about 1 inch. Simmer for 3 to 4 hours, stirring and tasting frequently and adding more water as it evaporates. Skim the fat off the surface. Remove the bay leaves and thyme. Season to taste with salt and pepper. Toss with al dente pasta and serve with grated Parmesan.