Ragú de cordero a fuego lento con pimientos dulces

Ingredientes

• 1.5 lbs (680g) ground lamb
• 2 tablespoons (30ml) olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium sweet bell peppers (red/yellow), diced
• 1 can (14 oz / 400g) diced tomatoes
• 1 cup (240ml) chicken or beef broth
• 1 tablespoon (15g) tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Preparación

1. 1

   Heat olive oil in the pot over medium heat.

2. 2

   Add diced onions and cook until translucent.

3. 3

   Stir in garlic and cook for 1 minute until fragrant.

4. 4

   Increase heat to medium-high and add ground lamb.

5. 5

   Cook until browned, breaking it apart with a spatula, about 5-7 minutes.

6. 6

   Stir in diced sweet bell peppers and cook for 3-4 minutes until slightly softened.

7. 7

   Add diced tomatoes (with their juice), broth, and tomato paste.

8. 8

   Season with oregano, thyme, salt, and pepper.

9. 9

   Bring to a gentle boil, then reduce to a simmer.

10. 10

    Cover the pot and cook for at least 60 minutes, stirring occasionally.

11. 11

    Adjust seasoning as needed.

12. 12

    Ragu should be thick and the lamb tender.

13. 13

    Serve warm over your choice of pasta, polenta, or bread.