Lamb Ragu

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 tablespoons rendered lamb fat or 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely diced
• 1 1/2 lbs ground lamb
• 1 teaspoon ground fennel
• 1 teaspoon ground cumin
• 1 1/2 teaspoons fresh rosemary or 1/2 teaspoon dried rosemary, to taste
• 3 teaspoons fresh thyme or 1 teaspoon dried thyme, to taste
• 1 teaspoon salt, to taste
• 1 teaspoon fresh ground black pepper, to taste
• 1/2 cup dry red wine or 1/2 cup water
• 1 (28 ounce) can diced tomatoes
• 1 1/2 cups lamb stock or 1 1/2 cups chicken stock

Recipe

• 1 in a heavy pot, heat the fat or oil until it just begins to shimmer. add onions and sweat gently until soft, about 5 minutes.
• 2 add ground lamb and spices. cook, stirring often, until lamb is no longer pink and most of the moisture has evaporated, about 5 minutes.
• 3 add the wine, the tomatoes (with their juices), and the stock. bring to boil, reduce to a simmer, cover partially and cook until liquid is reduced, 25-30 minutes.