Ingredients
2 tbsp. extra-virgin olive oil
1 onion, chopped
2 medium carrots, peeled and diced
2 stalks celery, chopped
2 cloves garlic, minced
2 tbsp. tomato paste
2 lb. ground lamb
1/2 c. red wine
2 (28-oz.) cans crushed tomatoes
2 tsp. freshly chopped thyme
2 tsp. freshly chopped rosemary
2 tsp. freshly chopped oregano
1/4 tsp. crushed red pepper flakes
Kosher salt
Freshly ground black pepper
Cooked pasta, for serving
Preparation
Step 1In a large pot over medium heat, heat oil. Add onions, carrots, and celery and cook until soft, 5 minutes. Add garlic and tomato paste and cook until fragrant, 1 minute more. Add lamb and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes.Step 2Add wine and cook until mostly reduced, 5 minutes more. Add tomatoes, then fill each can with ¼ cup water and swirl around to catch extra juices. Pour into pot. Add herbs and red pepper flakes and season with salt and pepper. Step 3Bring to a boil, then reduce heat and let simmer for 1 hour. Season with more salt and pepper. Serve over cooked pasta.
