It is FREEZING outside! Record low temperatures have us hibernating inside and craving warming, comfort foods. Don’t deprive yourself! Enjoy this easy and nourishing recipe with your friends and family.
photo courtesy of tastyretreat.com
- 2 tablespoons olive oil
- 1 1/2 to 2 pounds lamb shoulder, cubed
- Salt and pepper
- 1 yellow onion, finely chopped
- 2 carrots, chopped small
- 2 celery ribs with leaves, chopped small
- 4 cloves garlic, minced
- 1 teaspoon dried chili flakes
- 1 large bay leaf
- 1 teaspoon dried oregano
- 2 sprigs rosemary, finely chopped
- 3 spring thyme
- 1 cup red wine
- 2 cups chicken stock
- 1 28-ounce can San Marzano tomatoes and juice (crush/chop them in the pot)
- 1 pound whole wheat pasta
- Grated Parmesan cheese
Heat your pot over medium-high heat. Coat the bottom of the pot in EVOO. Season the mean with salt and pepper and brown in the hot pan. Remove meat from the pan and set aside. Add the chopped veggies to the lamb drippings in the pot. Add the garlic, chili, bay leaf, oregano and thyme. Cook until the veggies are sweating and the onions are translucent, about 6-7 minutes. Season with salt and pepper. Add red wine and let reduce to 1/4 cup. Add stock and the browned lamb. Cover the pot and turn heat down to low. Braise the meat for 1-1.5 hours, until the lamb meat is tender enough to pull shred with two forks. Use fork to shred the meat. Add the can of tomatoes and simmer for 30 more minutes.
Meanwhile, cook whole wheat, quinoa or rice pasta according to package instructions or make your own homemade wholewheat pasta:
- 3-3.5 cups wholewheat flower
- 1/2tsp salt
- 4 eggs.
Knead dough until firm. cover in plastic and let sit at room temp for 20 minutes. roll out the dough and cut into strips. Cook in salted boiling water for 30s-1min until al dente.)
Toss the pasta with the lamb ragu and season with more salt and pepper if needed.
Sprinkle grated cheese over the top and serve extra alongside your pasta!
recipe inspired by rachealrayshow.com
