CARROTS, CELERY, & ONION
LOW-SODIUM BEEF STOCK
BAY LEAVES + FRESH ROSEMARY & THYME
YOUR FAVE PASTA
HEAVY CREAM & PARMESAN CHEESE
Cook lamb in a Dutch oven until deeply golden brown. Remove & set aside.
Add onion, celery, and carrots to the same Dutch oven used to brown meat & cook until softened & deeply browned. Stir in tomato paste until coated.
Deglaze with red wine & scrape the bottom of the pot for browned bits with a wooden spoon. Reduce by half, add in beef stock, tomatoes, herbs, & return browned lamb to pot.
Cover & place in the oven at 325 degrees F for 2-2 1/2 hours until lamb is tender & easy to shred. Remove & discard spent bay leaves & herbs.
Add braised lamb ragu sauce to a skillet & bring to a simmer. Stir in heavy cream & parmesan then add al dente pasta & toss to coat.