Is it Spring Yet Lamb Ragu

Makes ~2 quarts ragu, some for now, some for later!

Ingredients

• 2 Tbsp olive oil
• 1 small yellow onion, finely diced
• 1 carrot, finely diced
• 2 stalks celery, finely diced
• 3 cloves garlic, finely diced
• 1 lb ground lamb
• 1 tsp crushed red pepper flakes
• 1 Tbsp Fennel Pollen Salt Mix
• 3 sprigs thyme leaves
• 1 quart pulled, braised lamb meat (link braising recipe)
• 1 quart stock or braising liquid (link braising recipe)
• 1 can whole artichoke hearts, chopped
• 1 lemon, zest & juice
• Salt & pepper to taste
• Pasta your choice, to serve – we like a wide noodle here, such as pappardelle or mafaldine.

Instructions

In a large pot over medium heat, add the olive oil. When it starts to shimmer add the onion, carrot, celery, & garlic. Season with salt and pepper and sauteé until aromatic and translucent. Add the ground lamb, breaking it into small pieces and stirring to combine with the aromatics. When the lamb is starting to brown, add the red pepper flakes, Fennel Pollen Salt Mix, and thyme leaves. Stir to combine. Add the braised meat and stock and bring to low boil. Cook until stock starts to reduce and mixture looks less soupy. Add the artichokes and lemon zest and juice, stirring to combine.

Turn off the heat and add your al dente pasta and toss to coat the noodles generously in the liquid. Enjoy!