Over the years I have shared memories and recipes about and for Sunday Gravy. Some call it Sauce, some call it Gravy,it is by definition a Ragu (not referring to the stuff in the jar here). I am Italian through and through and when it comes to this delicious staple, whatever you call it, another little pinch is always good.
This adventure involves lamb, possibly my favorite meat. I grew up eating lamb almost every week. It was always in the form of Lamb Chops; not the dainty Loin morsels, but the shoulder and round bone ones that were boulder in flavor and texture. My Mother broiled them with just a sprinkle of garlic salt and served them with pride. My father and I ate them with gusto. Mom did, too.
Now, I eat lamb in many other forms, although, I still love those chops of my youth. I have been known to throw a butterflied leg of lamb on the grill on occasion and I am very happy that Lamb Burgers are having their day on many restaurant menus. I make them at home from time to time and have even gotten Papa D to enjoy them. So, why not use some ground lamb in a Ragu?
This ragu features Ground Lamb combined with an equal amount of Italian Sausage. The base was onions, garlic, and carrots (I don’t do celery, it’s personal). Some pancetta and red pepper flakes were in there as well. Tomato Paste was added and allowed to cook out. Then some dry red wine went in for deglazing and flavor. San Marzano Tomatoes were added after they were hand crushed (it is so satisfying).
This glorious mixture simmered for an hour or so, perfuming the house exquisitely. Fresh woody herbs were added with some salt and the simmering went on for another hour. Finally the tender and dried herbs came into play. A bit longer on the stove and it was ready to spend the night in the refrigerator. It is my belief that Sunday Gravy is always better on Monday. And it was.
This meat based tomato sauce is the perfect partner for any cut or wide pasta. Gravy, Sauce, Ragu, whatever you call it, is delicious on Sunday or any other day of the week. It also freezes very well.
- 2 Tbsp. Olive Oil
- 1 Large Onion Chopped
- 4-6 Cloves Garlic Finely chopped
- 1/2 Cup Finely Chopped Carrot
- 2-3 Oz. Pancetta Chopped
- 1/2 Tsp. Red Pepper Flakes More or less to taste
- 1 Pound Ground Lamb
- 1 Pound Italian Sausage Hot or mild as you like it
- 1/4 Cup Tomato Paste
- 1 Cup Dry Red Wine
- 2 Cans San Marzano Tomatoes 28 ounce size
- 2-3 Tbsp. Fresh Chopped Woody Herbs Rosemary, Thyme, Oregano, etc.
- 1 Tbsp. Dried Herbs An Italian blend works well
- 1 Tsp. Salt More or less to taste
- 1/3 Cup Chopped Fresh Basil
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Heat the olive oil in a large pot over medium heat. Add the the onions, carrots, garlic, pancetta, and red pepper flakes. Allow to cook for 3-5 minutes until everything begins to soften and become fragrant.
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Crumble the sausage and lamb into the pot and stir to combine it with the vegetables. Cook until the meat has lost its pink color. This takes 8-10 minutes
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Mix in the tomato paste and let it cook out for at least 5 minutes. Add the wine and stir to loosen any browned bits. Continue to cook until the wine is almost evaporated.
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Crush the tomatoes and add them to the meat mixture. Bring the mixture just to a boil, then reduce the heat to medium low and allow to simmer partially covered for at least an 1 hour or so. You can add some stock if it seems to be getting too thick.
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Add the woody herbs and simmer for 30- 45 minutes. Add the salt and dry herbs and simmer for 30 minutes more. Taste and adjust seasoning. Add the chopped basil and cook for a few more minutes.
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If you can, refrigerate the ragu overnight.while it will be very tasty the day you make it, it will be even better the next day. Serve over a thick long pasta like tagliatelle or bucatini or a cut pasta like rigatoni.
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