2 small shallots, diced finely
1 medium carrot, finely shredded
2 Tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fresh chopped thyme
1/2 teaspoon fresh chopped rosemary
3 cloves garlic, finely sliced
1 pound ground lamb
1 can diced organic tomatoes (28-ounce)
2 Tablespoons tomato paste
1 Tablespoon unsalted butter
sea salt & freshly ground pepper to taste
1 pound rigatoni or other pasta of your choice
In a large pan, heat the garlic and olive oil over medium heat until just fragrant, about 2 minutes.
Add the shallots, carrots, thyme, red pepper flakes, and rosemary and cook until wilted and soft, about 5 minutes.
Add the lamb meat and cook until brown with no remaining pink parts of the meat, about 10-15 minutes.
Add the tomatoes and tomato paste.
Simmer the mixture over low heat for about 15 minutes to help combine the flavors.
In the meantime, boil the noodles in a large pot of well-salted water until al dente.
Drain the pasta, reserving 1/2 cup of the cooking water.
Add the cooking water to the lamb ragout along with the pat of butter.
Season with salt and pepper.
Serve over warm pasta
Recipe and by achowlife.blogspot.com