Careme

Ingredients

• Simple Truth® Natural Lamb Shoulder 1 lb $12.49/lb
• Organic Leeks-Order by the Bunch (2-3 leeks per bunch) 1 medium leek $5.49/lb
• Organic Carrots Bunch 2 medium carrots $2.99
• Garlic 3 cloves $1.50
• Simple Truth Organic® Rosemary 1 tsp $2.79
• Parsley 2 tbsp $1.69
• Simple Truth Organic® Fat Free Free Range Chicken Broth 1 cup $1.79
• Tomato paste 1 tbsp
• Dry white wine or red wine 1/2 cup
• Butter 1 tbsp
• Olive oil 1 tbsp
• Pasta 6 oz pappardelle or tagliatelle
• Salt to taste
• Black pepper to taste

Instructions

1. Cut 1 pound lamb shoulder into very small 1/2-inch pieces and season with salt and pepper. Thinly slice 1 cleaned leek, finely dice 2 carrots, and mince 3 garlic cloves. Chop rosemary and parsley.
2. Bring a pot of salted water to a boil for the pasta, but do not cook it yet.
3. Heat 1 tablespoon olive oil in a heavy skillet or Dutch oven over medium-high heat. Brown the lamb well for 5 to 6 minutes, stirring occasionally.
4. Reduce heat to medium. Add leek and carrots and cook 4 to 5 minutes until softened. Add garlic, 1 teaspoon rosemary, and 1 tablespoon tomato paste; cook 1 minute.
5. Pour in 1/2 cup wine and reduce by half. Add 1 cup broth, bring to a brisk simmer, and cook 20 to 25 minutes until the lamb is tender and the sauce is glossy. Stir occasionally and add a splash more water if it tightens too much.
6. Meanwhile, cook 6 ounces pappardelle or tagliatelle until al dente. Reserve 1/2 cup pasta water, then drain.
7. Finish the ragù with 1 tablespoon butter and most of the parsley. Toss with the pasta, loosening with a little pasta water as needed.
8. Plate in warm shallow bowls and finish with the remaining parsley and black pepper.