Lamb Ragout Recipe

This quick-cooking ragout offers lots of flavor and great versatility. Toss it with gnocchi or penne pasta; or treat it as a fancy “sloppy joe” over crusty peasant bread. This is also a good freezer item, which can be defrosted in the microwave oven without the sauce losing any of the fabulous taste.

1/4 cup olive oil
2 garlic cloves, chopped
1 tablespoon red chili flakes
2 bay leaves
1/2 pound coarsely ground lamb
1/4 cup red wine
16 0z can of peeled whole tomatoes
2 red peppers, roasted, peeled, seeded and julienned
1 pound spinach, washed and rough torn
1/4 cup black olives, pitted
1/2 cup Parmesan cheese, grated
Salt and black pepper taste

Heat a bottom-lined, 2-quart saute pan to hot, and add the olive oil. Cook the garlic cloves, chili flakes, and bay leaves for 3 minutes. Add the ground lamb, stirring, until browned, about 3-5 minutes. Pour in the wine and reduce for 3 minutes until syrupy. Mix in the tomatoes and peppers and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes. Mix in remaining ingredients and cook an additional 10 minutes. Correct the seasoning and serve over your favorite pasta.

Contribution from The Farmer’s Market Cookbook
by Richard Ruben