1 lb. ground or chopped lamb
1 large carrot, peeled and copped
2 stalks celery, chopped
1 medium onion, chopped
2 Tbls. tomato paste
1 large can peeled, crushed tomato
2 cloves garlic, minced
1 bay leaf
1 Tbls. fresh parsley, chopped
1/2 c. red wine
salt and pepper
In a large saute pan over medium high heat, saute onion in olive oil until just beginning to soften (about 4 minutes).
Add carrot and celery, season with salt and pepper, and cook over medium heat until tender.
Add garlic and cook 30 seconds.
Add tomato paste and cook 3 minutes, add crushed tomato, bay leaf and parsley, bring to a simmer.
In another pan, brown lamb.
Add wine to lamb and simmer while scraping bottom of pan.
Reduce wine by half.
Stir lamb into tomato sauce and cook 1 hour on low heat.