Lamb Ragu

Ingredients

• 3 tbsp olive oil
• 1 onion, chopped
• 1 large carrot, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 2 bay leaves
• 3 tbsp tomato paste
• 100g bacon, finely chopped
• 900g minced lamb
• ½ cup red wine
• 2 cans crushed tomatoes
• 3 tsp fresh chopped thyme
• 2 tsp fresh chopped rosemary
• 3 tsp fresh chopped oregano
• salt
• pepper
• ½ tsp chilli flakes
• freshly grated parmesan cheese

Directions

• In a large pot over medium heat, heat oil. Add bacon and fry until crispy.
• Add onion, garlic, carrots, celery and bay leaves and cook until soft, 5-7 mins.
• Add lamb and cook, make sure to break up meat and stir until no longer pink for 5-7 minutes.
• Add tomato paste and red wine. Bring to a boil and cook until red wine has reduced.
• Add canned tomatoes. Bring to a boil and add fresh herbs, red chilli flakes, and season with salt and pepper.
• Reduce heat and let simmer for 1 hour. Season with more salt and pepper to taste.
• Turn off heat and remove bay leaves.
• Cook your choice of pasta .
• Serve the sauce over pasta with shredded parmesan cheese on top.