First, I make a rich lamb ragù, which is just like a stew: I sauté onions, carrots and fennel, then add ground lamb, tomatoes, lots of garlic and almost an entire bottle of earthy red wine. As it simmers away on the stove for 40 minutes, the whole house smells amazing and everything starts to look up!
This ragù is perfect for making a big batch on Sunday night and freezing any leftovers for when your pasta craving hits—which I'm sure will be soon! Step 1 In a large pot over medium heat, heat oil. Add onions, carrots, and celery and cook until soft, 5 minutes. Add garlic and tomato paste and cook until fragrant, 1 minute more.
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The ground lamb is perfectly seasoned. If you’re a spicy food lover though, add a teaspoon of chili flakes for a hot kick. The recipe offers a detailed preparation from scratch, but feel free to use store-bought tzatziki and flatbread if you’re pressed for time.