Slow-Simmered Lamb Ragu with Pasta

Ingredients

• 1 pound ground lamb

• 2 tablespoons olive oil, plus extra for drizzling

• 1 medium yellow onion, finely diced

• 4 garlic cloves, minced

• ¼ teaspoon red pepper flakes (optional)

• 2 teaspoons anchovy paste (optional)

• 2 tablespoons tomato paste

• 1 (28-ounce) can crushed tomatoes

• ½ cup water or broth

• Kosher salt and freshly ground black pepper, to taste

• 12 ounces cooked pasta of your choice

• Freshly grated Parmesan or Pecorino, for serving

• 1–2 teaspoons chopped fresh oregano, for garnish

Instructions

1. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and garlic, seasoning lightly with salt and pepper, and cook until the onion softens and becomes translucent, about 5–7 minutes. Stir in red pepper flakes and anchovy paste, if using, and cook for 1–2 minutes to release their flavors.

2. Add tomato paste and cook, stirring frequently, until it darkens slightly and caramelizes on the bottom of the pan, about 2–3 minutes.

3. Increase heat to medium-high and add the ground lamb. Break it up with a wooden spoon and cook until browned and starting to sizzle in its fat, about 6–8 minutes. Season with salt and pepper as it cooks.

4. Pour in the crushed tomatoes and water or broth, scraping the bottom of the pot to lift any flavorful bits. Reduce heat to low and simmer gently for 25–30 minutes, stirring occasionally, until the sauce thickens and the flavors deepen.

5. Toss the cooked pasta into the ragu or serve it spooned over the top. Drizzle with a little olive oil, sprinkle with fresh herbs, and finish with a generous amount of grated Parmesan or Pecorino.