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Categories:
olive oil shallots garlic ground lamb salt freshly ground black pepper red wine marinara sauce mint leaves Ricotta cheese extra-virgin olive oil onions garlic celery stalks carrots salt freshly ground black pepper tomatoes bay leaves
Viewed: 53 - Published at: a year agoIngredients
- 2 tablespoons olive oil
- 2 shallots, chopped
- 1 garlic clove, minced
- 1 1/2 pounds ground lamb
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup red wine
- 2 cups Marinara Sauce (recipe follows, or jarred)
- 1/2 cup torn fresh mint leaves
- 1/2 cup ricotta cheese
- 1/2 cup extra-virgin olive oil
- 2 small onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, peeled and finely chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 (32-ounce) cans crushed tomatoes
- 2 dried bay leaves
- (makes about 2 quarts)
Method
- Warm the olive oil in a large skillet over high heat.
- Add the shallots and garlic and cook until tender, about 3 minutes.
- Add the ground lamb, salt, and pepper.
- Cook, stirring and breaking up the meat with a wooden spoon, until the lamb has browned and the juices have evaporated.
- Add the wine, scraping up any brown bits from the bottom of the pan.
- Simmer until the wine has reduced by half.
- Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes.
- Add the mint and ricotta and stir until mixed.
- Serve in shallow bowls.
- In a large pot, heat the olive oil over medium-high heat.
- Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
- Add the celery, carrots, and salt and pepper.
- Saute until all the vegetables are soft, about 10 minutes.
- Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
- Remove and discard the bay leaves.
- Season the sauce with more salt and pepper to taste.
