Rustic Lamb Ragu

Total Time: 3 hrs 30 mins Preparation Time: 15 mins Cook Time: 3 hrs 15 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 (2 1/2 lb) boneless lamb loin
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1 large onion, chopped
• 2 sprigs fresh rosemary, leaves picked and chopped
• 4 garlic cloves, chopped
• 1 (35 ounce) can crushed tomatoes with juice
• 1 lb pappardelle pasta, cooked
• grated romano cheese, to taste

Recipe

• 1 heat the olive oil in a dutch oven over medium-high heat. season the lamb with the salt and pepper and sear on all sides until golden brown, 3 to 4 minutes per side. remove the lamb; set aside.
• 2 add the onion, rosemary, and garlic and cook, stirring, until fragrant, about 2 minutes.
• 3 add the tomatoes and their juices and stir with a wooden spoon, scraping any bits of lamb stuck to the bottom of the pot.
• 4 return lamb to the pot. bring the liquid to a boil, then reduce heat. cover the pot tightly and simmer on the stovetop until the lamb is tender enough to fall apart, 2-1/2 to 3 hours.
• 5 remove the lamb and, when it is cool enough to handles, shred it into bite-size pieces. add the shredded lamb back to the stockpot. simmer until hot.
• 6 serve over the pasta with the romano sprinkled on top.