Lamb Ragout



2 garlic cloves, chopped
1 T crushed red pepper
2 bay leaves
1/2 lb. coarsely ground lamb
1/4 C red wine
16 oz. can peeled, whole tomatoes
2 red peppers, roasted, peeled, seeded and julienned
1 lb. spinach, washed and roughly torn
1/4 C black olives (such as kalamatas) pitted
1/4 C pine nuts, toasted
1/2 C grated Parmesan cheese
salt & pepper to taste

1. Heat a 2 quart sauté pan until hot, add olive oil. Cook the garlic, crushed red pepper and bay leaves for about 3 minutes. Add the ground lamb, stirring until browned, about 3-5 minutes. Pour in the wine and reduce for about 3 minutes until syrupy. Mix in the tomatoes and peppers and bring to a boil. Reduce heat to a simmer and cook for 30 minutes. Mix in remaining ingredients and cook an additional 10 minutes. Correct the seasoning and serve. Serve over pasta or spaghetti squash.

Yield: 6 servings

Farmer's Market Cookbook