Sun-Dried Tomato Lamb Ragu
We’ve kept this recipe super simple with the addition of a prepared marinara sauce.
Prep time: 15 minutes
Cook time: 2 hours (mostly unattended)
1 tablespoon olive oil
2 lbs. California Lamb stew meat, cubed
1 cup chopped onion
1 cup beef broth
1/2 cup red wine
1 teaspoon dried basil
4 cloves garlic, minced
1/2 cup minced sun-dried tomatoes
1 cup prepared good quality marinara sauce
Sea salt and pepper to taste
Heat oil in a large saucepan over medium-high heat. Add lamb and onion and cook until lightly browned. Add broth, wine, basil and garlic and bring to a boil. Reduce heat and simmer, covered, for 1 hour, 45 minutes or until meat shreds easily. Stir in marinara sauce and sun-dried tomatoes and cook, uncovered, until excess liquid has cooked off. Season with salt and pepper. Serve in small cups over polenta or mashed potatoes.
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