• Cooking Time: 1 hour, 15 minutes
  • Servings:
  • Preparation Time: 15 min.


  • 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
  • olive oil
  • 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.


Categories: Savory Sauce 

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