This rich and meaty lamb ragu sauce is absolutely delicious and super easy to make. Our Moroccan Tomato Onion Relish / Simmer Sauce is used to make the sauce and it adds such depth and character to the dish with it's aromatic spices. The ground lamb in this recipe can easily be replaced with ground beef if preferred.
Moroccan Tomato Lamb Ragu over Pasta
1 lb ground grass fed lamb (1 lb of ground beef)
1 lb or 16 oz pasta (I used conchiglie organic pasta) I found it at my local coop and loved the macaroni style shape)
1 jar Wozz! Moroccan Tomato Onion Relish and Simmer Sauce
1 14.5 oz can of Diced Tomatoes or Crushed Tomatoes
1/3 cup Red Wine (I used leftover Malbec)
1 tsp Salt
Cracked Pepper to taste
To make your ragu sauce:
Season ground lamb with salt and pepper.
In a large skillet, on medium high heat, add drizzle of olive oil and brown of lamb. Stir in 1/3 cup wine. Stir in can of crushed tomatoes and cook for a couple minutes. Stir in jar of Wozz! Moroccan Tomato Onion Relish and Simmer Sauce. Cook for another minute, turn heat down to low and simmer. If sauce is too thick, you can add 1/2 cup of water while cooking.
Make your pasta:
Bring a salted pot of water to the boil. Add pasta and cook 8 -9 minutes. Check to see if the pasta is cooked to your liking. I prefer mine a bit al dente. Drain pasta and toss with your rich and hearty lamb ragu sauce. Serve with crusty bread and a glass of red wine.