Double Check Ranch. It really should be made with lean meat or, if not, defatted after it has been sautéed.
The Modern Trobadors. I love this fine, white polenta - it is just a bit less sweet than its yellow counterpart.
|Apologies for these last two photos... nighttime food photography is not my forte!|
Lamb Ragù Redux
3 tablespoons olive oil
1 pound freshly ground, lean lamb
2 large shallots, peeled and diced
8 ounces cremini mushrooms, cleaned and thinly sliced
2 tablespoons chopped fresh rosemary
1 teaspoon chopped culinary lavender buds
1/4 cup tomato paste
2 cups canned crushed San Marzano tomatoes
3/4 cup red wine
3/4 cup beef broth
1/2 cup pitted kalamata olives, halved*
creamy white polenta, for serving
* I sometimes use oil-cured Moroccan olives when I have them - they give an earthiness kalamatas don't. With either kind, even if they say pitted, I cut them in half to make sure no pits were missed!
Heat the olive oil in a large skillet and add the shallots. Sauté for a minute or two, then add the lamb, breaking up clumps with the back of a wooden spoon. Cook the lamb for about 5 minutes, until it is browned and only little bits of pink are visible. Add the mushrooms, rosemary, and lavender, and continue to cook for another 5 minutes.
Add the tomato paste and mix it in well, to form a paste. Then add crushed tomatoes, wine, broth, and olives, and bring to a boil. Reduce heat and simmer, partially covered, for 30 minutes, or until thickened.
Serve over creamy polenta or pasta.
Serves 4. Recipe can be doubled.