Ingredients
Olive oil
1 lb ground lamb
1 onion, diced
2 celery branches, diced
2 carrots, sliced diagonally
3 garlic cloves, minced
1 tsp cumin powder
1 tsp coriander powder
1 tsp red pepper flakes
10 oz mushrooms, sliced
1/2 to 1 cup Marsala or white wine (optional)
2 Tbsp tomato paste
1 can of whole peeled tomatoes, with juice (chop roughly)
1 Tbsp brown sugar
Salt and pepper to taste
Any pasta you prefer (pappardelle, penne, or farfalle are all nice)
Parmesan to serve
Preparation
Brown the lamb in olive oil, drain and set aside. In the same pan, add more oil and saute the onions, celery and carrots for 5 minutes. Add the minced garlic and the cumin, corriander and red pepper flakes. Saute for 2 minutes. Add mushrooms, saute 5 minutes. Add Marsala and scrape browned bits on the bottom of the pan. Add tomatoes, tomato paste and brown sugar. Add the browned meat back in, stir and simmer for an hour. Season to taste and serve over pasta with parmesan at the table.
