Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 1 lb 454g / 16oz Ground lamb Salt - to taste

  3. 2 teaspoons 10ml Crushed red pepper

  4. 2 cups 125g / 4.4oz Finely-chopped onions

  5. 1/2 cup 55g / 1.9oz Finely-chopped celery

  6. 1/2 cup 55g / 1.9oz Finely-chopped carrot Freshly-ground black pepper - to taste

  7. 2 tablespoons 30ml Chopped garlic

  8. 2 Peeled, seeded, chopped tomatoes - - (28 oz ea)

  9. 1 Tomato paste

  10. 3 cups 711ml Beef stock or water

  11. 2 Fresh thyme sprigs

  12. 2 Bay leaves

  13. 2 teaspoons 10ml Dried oregano

  14. 2 teaspoons 10ml Dried basil

  15. 2 oz 56g Parmigiano-Reggiano cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large nonreactive saucepan, over medium heat, add the oil. When the oil is hot, add the meat and season with salt and crushed red pepper. Brown the meat for 4 to 6 minutes. Add the onions, celery, and carrots. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the water and add to the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes of cooking, reseason with salt and pepper and stir in the cheese. Remove from the heat and let sit for 15 minutes before serving. This recipe yields about 4 to 6 cups of sauce.


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