This is such a great, tasty dish. The savory flavor of the lamb combines so beautifully with the freshness of the rosemary and the bay leaf.

Lamb ragù is great sauce to make during the cold season; It is warm, rich, comforting as well as the slow simmering makes it easy to make.

INGREDIENTS:

1 lb. Penne Rigate pasta

2 tbsp. extra-virgin olive oil

2 medium onions, finely chopped 

13 oz. ground lamb

2 celery stalks, finely chopped 

2 carrots, peeled and finely chopped 

1 lb. tomato purée

1 Tbsp. tomato paste

Salt and freshly ground black pepper

1 sprig rosemary 

1 fresh bay leaf

Finely grated Parmesan 

STEPS:

In saucepan over medium heat pour the olive oil; add the diced carrot, celery, and onion and cook for about 10 minutes or until soft stirring frequently with a wooden spoon.

Add the ground lamb and stir repeatedly by breaking up any lumps, then cook until all the meat is browned about 10 minutes. Then add the crushed garlic and stir.

Pour the tomato purée, tomato paste and stir to blend, add the rosemary, bay leaf and season with salt and freshly ground pepper.

Let simmer on low heat for at least 1 hours stirring occasionally, add more water if needed. 

Bring a large pan of water to a boil. Once boiling, add salt and cook the pasta until al dente, drain then add the sauce to the pasta and stir.

Serve warm with grated Parmesan cheese and drizzle with olive oil.