Lamb Ragu

Dental work is never fun, but I'm making it better by treating myself to some homey soft food.

Tonight we're eating a simple slow-cooked lamb ragu on top of whole wheat pasta and topped with arugula, pepper, and pecorino. My recipe changes all the time, but here's what I did today:

• 1 pound ground lamb
• 1 very large onion, finely diced
• 2 medium carrots, finely diced
• 3 large stalks celery, finely diced
• 3 cloves garlic, chopped
  
• 1 can tomato paste
• 1 can diced tomatoes or chunky tomato sauce (I used Muir Glen)
  
• 1 cup red wine
• salt and pepper to taste
• shallot salt (optional, I have some great shallot salt from Penzey's)

In a wide pot with a heavy bottom, warm three tablespoons of olive oil. Sautee the onions for a minute, then add the carrots, celery, and garlic. Stir occassionally for five minutes, or until the onions are translucent but not browning. Add the lamb, a lot of pepper, and a large pinch of salt, and sautee until browned. Add the tomato paste, then tomato sauce, then red wine and bring to a simmer.

Reduce the flame and cook for at least an hour, stirring occasionally. If you have the time, you can cook this for several hours so the meat really softens and the flavors truly meld. Add more salt and pepper to taste, and eat over your favorite pasta or use as a base for more complicated pasta creations. I'll probably be using this sauce in a very different recipe tomorrow night; stay tuned!