1 teaspoon crushed garlic
1 pound ground California lamb meat, preferably from shoulder
2 (14.5–ounce) cans tomatoes with basil, garlic, and oregano
2 jarred roasted red peppers, diced
1 (8-ounce) can tomato sauce
1/2 cup dry white wine
1 teaspoon dry crushed rosemary
1/4 to 1/2 teaspoon red pepper flakes
Salt and pepper, to taste
1 pound wide egg noodles, cooked
1. In large saucepan, heat oil over high heat. When hot, add garlic and saute until light brown but not burnt. Add meat and fry until brown. Add remaining ingredients and stir thoroughly. Reduce heat and simmer until sauce thickens, about 15 minutes.
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| Pappardelle with Boar Ragu |
2. Meanwhile prepare egg noodles according to package directions. (For an alternative serve over soft polenta seasoned with Parmesan cheese and butter.)
Makes 6 servings.
Recipe and photograph provided courtesy of the California Sheep Commission.
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