Lamb And Tomato Ragu

Total Time: 1 hr 20 mins Preparation Time: 5 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 1/4 lbs lean premium grade minced beef
• 1 medium lamb rib rack
• 1 teaspoon sugar
• 1 teaspoon fennel seed
• 1 teaspoon chopped thyme leaves
• salt and pepper, to taste
• 1 cup finely chopped onion
• 1 cup finely chopped red capsicum
• 6 cloves garlic, minced
• 1/2 cup dry wine
• 3 (14 1/2 ounce) cans whole tomatoes, with juices,pureed in processor or blender
• 1 1/2 tablespoons chopped oregano leaves
• 1 1/2 tablespoons chopped fresh parsley leaves
• 1 tablespoon chopped basil leaves
• freshly grated parmesan cheese or romano cheese

Recipe

• 1 put oil and garlic in large pot and let stand cold for 10 to 15 minutes.
• 2 add sugar.
• 3 heat oil over medium-high heat.
• 4 add the mince and ribs.
• 5 break mince apart with a spoon.
• 6 add the fennel, thyme salt and pepper.
• 7 continue to sauté until lightly browned.
• 8 add the onions and red capicum.
• 9 sauté until the mince and ribs are browned and the vegetables are tender.
• 10 add the wine and deglaze the pan, scraping up all the browned bits.
• 11 turn heat down to a low heat.
• 12 add the tomatoes, oregano, parsley and basil.
• 13 stir well to combine.
• 14 cover for around 60 minutes, stirring occasionally.
• 15 if you want to thicken the sauce, remove the lid and cook until the desired thickness.
• 16 the sauce is a slow cookig sauce, so make sure the ribs are completely cooked before removing from heat.
• 17 cook fresh al dente fettachine.
• 18 remove ribs.
• 19 toss pasta and sauce well over the heat for about 1 minute.
• 20 serve immediately, garnishing with cheese serve ribs on the side or on top of dish.