I made this today, but I changed it up a fair bit. Did mine without the onions (I'm allergic) then I cut back on the lamb by .5 lb and added a pound of ground beef and a can of crushed tomatoes. Just took it out of the oven well past four hours and, after tasting to see if seasoning was OK, I'm declaring it to be (by far) the best thing I have ever made! Just waiting for the pasta to finish and we're digging in.
Winter Recipe: Rich and Meaty Lamb Ragù
|1/15/12 6:27 PM|