Make-ahead meals im­press on week­days

Stanstead Journal - - PUZZLE -

(NC) This one pot ragout is ex­tremely flavour­ful and an easy week­end meal. Mush­rooms blend seam­lessly with the ground lamb, ex­tend­ing the por­tion size and boost­ing the flavour. Leftovers taste even bet­ter the next day, so save some to serve again dur­ing the busy week.

In­gre­di­ents: Lamb Ragout

8 oz (227 g) fresh cri­m­ini mush­rooms 2 tbsp (30 mL) olive oil 1 small onion, diced 2 car­rots, diced 2 stalks cel­ery, diced 4 cloves gar­lic, minced Salt and pep­per 1 lb (500 g) ground lamb 4 tbsp (60 mL) tomato paste 1 tsp (5 mL) cin­na­mon 1 tsp (5 mL) nut­meg 1 tsp (5 mL) Ital­ian herbs 1 can (796 mL/28 oz) whole toma­toes 1/2 cup (125 mL) red wine 1 bay leaf 1 lb (500g) dried spaghetti reshly grated parme­san cheese resh pars­ley, finely chopped


1. Place mush­rooms in a food pro­ces­sor fit­ted with a metal blade. Pulse un­til finely chopped. 2. Heat oil in a large sauce pan over medium-high. Add mush­rooms and sauté for 3-4 min­utes. Add onions and sauté for 2 min­utes. Add car­rots and cel­ery and sauté un­til they start to soften, about 4 min­utes. Add gar­lic and sauté another minute. Sea­son with salt and pep­per. 3. Add ground lamb and cook un­til browned, ap­prox­i­mately 5 min­utes. Add tomato paste, cin­na­mon, nut­meg and Ital­ian herbs. Stir un­til well com­bined. 4. Add toma­toes to the pan, break­ing them up with a spat­ula. Add red wine and stir un­til well com­bined. Add bay leaf. Lower heat to low, place lid on pot and sim­mer 2 hours. Stir oc­ca­sion­ally to en­sure bot­tom does not burn. 5. Re­move lid and taste sauce; sea­son with salt and pep­per as needed. Con­tinue to sim­mer on low with the lid re­moved; sauce will be­gin to thicken. 6. Mean­while pre­pare spaghetti as per pack­age di­rec­tions. Serve the sauce over the pasta with a sprin­kle of parme­san cheese and finely chopped pars­ley. Learn more about blend­ing mush­rooms into your meals at www.mush­ Prep Time: 15 min. Cook Time: 2.5 hours Serv­ings: 4

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