Lamb Ragù – A relatively small batch

February 27, 2012 at 4:52 pm Leave a comment

1 large clove garlic, grated
2 carrots, finely chopped
1 onion, finely chopped
1 red bell pepper, finely chopped
3-4 slices bacon, diced
1 pound boneless lamb shoulder, cut into 1/2-inch cubes
1/2 cup dry red wine
1  28-ounce can tomatoes, peeled, coarsely chopped, juices reserved
1 cup chicken stock
1 bay leaf
a pinch of crushed red pepper
salt and pepper

Brown bacon well, remove from pan, and set aside
dry meat with paper towel, sprinkle with salt & pepper
brown the meat well in bacon fat, remove from pan, and set aside
add some more oil if needed
add onion, carrots, bell pepper, and garlic to unclean pan and brown
return meat and bacon to the pan
add stock, tomatoes, bay leaf, and wine
cover, bring to a boil, reduce heat and simmer for approximately 1 1/2 hours

Season to taste and serve over your favorite pasta.


Entry filed under: For One or Two, Low Carb, Main Course. Tags: , .

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