Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 pound ground lamb
  • 1 pound lamb shoulder, cut into small cubes
  • 1 cup red wine
  • 1 can (14oz) crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1 bay leaf
  • 1/2 cup beef or chicken broth
  • Freshly grated Parmesan cheese
  • Fresh basil leaves for garnish (optional)

Instructions:

  1. In a Dutch oven over medium heat, warm the olive oil.
  2. Add chopped onion, garlic, carrot, and celery; sauté until soft and fragrant (about 5-7 minutes).
  3. Increase heat to medium-high, add ground and cubed lamb; cook until browned on all sides.
  4. Pour in red wine, scraping up any browned bits from the bottom. Cook until wine reduces by half.
  5. Stir in crushed tomatoes, oregano, thyme, salt, and pepper. Add bay leaf and broth.
  6. Reduce heat to low, cover, and let simmer for 1.5 to 2 hours, stirring occasionally, until meat is tender.
  7. Taste and adjust seasoning as needed before serving.
  8. Remove from heat, discard bay leaf, and serve hot over pasta or polenta, garnished with Parmesan and basil.