Lamb Ragù

Ingredients 3 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil 1 onion, finely diced 3 cloves garlic, minced 1 large carrot, finely chopped 1 celery rib, finely diced 1½ pounds grass-fed ground lamb 1 teaspoon ground fennel seeds ½ teaspoon ground cumin 1 teaspoon chopped dried rosemary 1 teaspoon chopped dried thyme Salt and freshly ground pepper ½ cup dry red wine or water 1 cup chicken stock One 28-ounce can of diced tomatoes 3 tablespoons tomato paste Ingredients – For Serving parmesan, romano, or ricotta cheese (I prefer sheep’s milk pecorino romano) fresh mint, roughly chopped Instructions In a heavy pot, such as enameled cast iron Dutch oven, heat Terra Delyssa Organic Extra Virgin Olive Oil over medium-high heat. Add the diced onions, carrots, and celery and sweat, stirring occasionally, until slightly softened, about 5 minutes. Add the minced garlic, stir well, cook for 1 minute. Add the ground lamb, fennel, cumin, rosemary, and thyme. Season with salt and pepper to taste, about 1 teaspoon of each. Cook, stirring, until most of the moisture evaporates, about 5 minutes. Add the wine and stock to the pot along with the canned tomatoes and their juices and tomato paste. Bring to a boil; then reduce to a steady simmer. Cook uncovered over low heat until the liquid is slightly reduced, 25 to 30 minutes.