We love an Italian hearty meat sauce for topping our spaghetti or pappardelle. Lamb modifications things up a bit and are even more gentle than beef. This ragù is perfect for making a big batch on Sunday night time and freezing any leftovers for when your pasta craving hits—which I’m positive will be soon!
Freshly ground black pepper
- In a large pot over medium heat, heat oil. Add onion, carrots, and celery and cook until soft, 5 minutes. Add garlic and tomato paste and cook until fragrant, 1 minute more. Add lamb and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes.
- Add red wine and cook until mostly reduced, 5 minutes more. Add tomatoes, then fill each can with ¼ cup water and swirl around to catch any extra juices and add to the pot. Add fresh herbs, red pepper flakes, and season with salt and pepper.
- Bring to a boil, then reduce heat and let simmer for 1 hour. Season with more salt and pepper to taste.