Spring Lamb Ragu with Lemon and Olives

By tammy1365

Ingredients

• 2 tablespoons EVOO Extra Virgin Olive Oil
• 1 1/2 pounds ground lamb
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 stick cinnamon
• 2 bay leaves
• Salt and pepper
• Zest of 1 lemon, juice of half, divided
• 3/4 cup good quality pitted Sicilian green olives, chopped
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 2 cups chicken stock
• 1 pound egg tagliatelle or fettuccine
• 1/4 cup finely chopped mint
• 1/4 cup finely chopped parsley
• Freshly grated Pecorino cheese

Details

Servings 4
Adapted from rachaelrayshow.com

Preparation

Step 1

Heat EVOO in a Dutch oven over medium-high heat. Pat meat dry and add to the hot pot a in single layer. Cook a minute or 2 then break up and continue to crumble until well-browned. Add onions, garlic, cinnamon stick and bay, and season with salt and pepper. Cook to soften veggies, 5 minutes, then stir in lemon zest, olives and tomato paste. Stir 1 minute then add wine and deglaze. Stir in stock and reduce heat to a low simmer while you boil water and cook pasta.