Lamb Ragu

Ingredients:

• 1 pound ground lamb
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 ounces) crushed tomatoes
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Cooked pasta, for serving
• Grated Parmesan cheese, for garnish
• Fresh parsley, for garnish

Instructions:

1. Heat the olive oil in a large skillet or saucepan over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent and the garlic becomes fragrant.
2. Add the ground lamb to the skillet and cook, breaking it up with a spoon, until it is browned and cooked through.
3. Pour in the crushed tomatoes and sprinkle in the dried oregano. Season with salt and pepper to taste. Stir well to combine all the ingredients.
4. Reduce the heat to low and let the lamb ragu simmer for about 20 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
5. While the ragu is simmering, cook your preferred pasta according to the package instructions until al dente. Drain the cooked pasta.
6. Serve the lamb ragu over the cooked pasta. Garnish with grated Parmesan cheese and fresh parsley.
7. Enjoy the delicious and comforting lamb ragu!

Tips and Variations:

• Add diced carrots, celery, or bell peppers to the ragu for added texture and flavor.
• For a spicier kick, sprinkle in some crushed red pepper flakes or add a dash of hot sauce.
• Feel free to use different types of pasta, such as spaghetti, penne, or rigatoni, based on your preference.
• Leftover lamb ragu can be stored in an airtight container in the refrigerator for a few days or frozen for longer storage. It makes for a quick and tasty meal when reheated.