Lamb ragu with mint
Ground lamb is now very widely available, and makes a nice change from beef ragus once in a while. This is thick enough to serve in shallow bowls over rice or simply with some nice bread.
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Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds ground lamb
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 shallots, chopped
- 1 garlic clove, minced
- 1 cup red wine
- 2 cups marinara sauce (store-bought or homemade)
- 1/2 cup torn fresh mint leaves
- 1/2 cup ricotta cheese
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