Simple Lamb Ragu

A weeknight quick-fix entree that reheats exceptionally well, this old-fashioned but hastily prepared Italian standard is just the thing for lazy winter nights. Cafe Drake likes the ragu over egg noodles and sided with sauteed spinach spritzed with a squeeze of lemon, but a salad and garlic bread will do just fine as well.

SIMPLE LAMB RAGU

Begin by frying in 2-3 T. olive oil: 1 diced large carrot, 1 chopped red onion and 2 cloves of garlic. After 10 minutes or so add a tablespoon each of oregano and dried sage and cook for 2 more minutes.

Add to skillet 1 lb. of ground lamb and brown meat for 2-3 minutes before adding 1 small can of tomato paste and 1/2 cup each red wine and Marsala wine. If more liquid is needed, add a bit of stock of any variety.

Season with salt and plenty of pepper and simmer on low, uncovered, for 20-30 minutes.

Serve hot over pasta or noodles of your choice, or even with toasted hunks of buttery garlic bread.