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Lamb Ragout

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By Richard Rubin

Posted July 23rd, 2007

This article is reprinted with permission from The Farmer's Market Cookbook: Seasonal Dishes Made from Nature's Freshest Ingredients, by Richard Ruben, (2000, The Lyons Press)

The Farmer's Market Cookbook: Seasonal Dishes Made from Nature's Freshest Ingredients

Servings:	6
Author Notes:	This quick cooking ragout offers lots of flavor and great versatility. You can serve it over pasta, or spaghetti squash or make a sandwich on crusty bread. It's a good freezer item and can be defrosted in the microwave without the sauce losing any of its fabulous flavor.
Ingredients:	1/4 cup olive oil 2 garlic cloves, chopped 1 tablespoon crushed red pepper 2 bay leaves 1/2 pound coarsely ground lamb 1/4 cup red wine 1 can (16 ounces) peeled, whole tomatoes 2 red peppers, roasted, peeled, seeded and julienned 1 pound spinach, washed and roughly torn 1/4 cup black olives (such as kalamatas) pitted 1/4 cup pine nuts, toasted 1/2 cup grated Parmesan cheese salt and pepper to taste
Instructions:	Heat a 2 quart sautÃ© pan until hot, add olive oil. Cook the garlic, crushed red pepper and bay leaves for about 3 minutes. Add the ground lamb, stirring until browned, about 3-5 minutes. Pour in the wine and reduce for about 3 minutes until syrupy. Mix in the tomatoes and peppers and bring to a boil. Reduce heat to a simmer and cook for 30 minutes. Mix in remaining ingredients and cook an additional 10 minutes. Correct the seasoning and serve.