• 2 lbs ground lamb
  • ¾ lbs onions, diced
  • ½ lbs carrots, diced
  • ¼ lbs celery, diced
  • 3 cloves garlic, thinly sliced (ideally with a mandolin)
  • 500 mL red wine
  • 200 mL 2% milk
  • 1.5 28 oz cans tomatoes
  • 1 sprig rosemary
  • 10 sprigs thyme
  • 1 tsp black peppercorns

Method

Brown the lamb in batches in a large rondeau (a Dutch oven will also work or you can use a stock pot in a pinch). Keep the seared meat off to the side. Once all the meat is seared, lower the temperature and add all the veg and garlic. Cook until the onions are translucent.

Wrap all the herbs with the peppercorns in a cheesecloth. Add the seared meat and the cheesecloth back to the rondeau and deglaze with red wine. Once the wine is almost all reduced, add the milk and reduce by half. Once reduced, add the two cans of tomatoes and simmer for about one hour or until desired consistency is reached. Adjust the seasoning and remove the cheesecloth.

Serve with fresh egg tagliatelle or any other broad long pasta. Garnish with freshly shaved Pecorino.

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