Lamb ragout

Ingredients for 5 servings:

• 1 kg lamb meat (ragout), e.g. from the leg
• 6 shallots
• 3 small carrots
• 3 large tomatoes
• 3 tbsp tomato paste
• 6 cloves garlic
• 2 sprig(s) rosemary, fresh
• 1 small bunch of thyme, fresh or dried
• ½ cup meat broth
• ½ cup olive oil
• ¼ liter red wine
• n. B. Pepper, black from the mill
• n. B. Salt
• 1 small chili pepper(s)
• some butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with fine ribbon pasta

Peel the onions, 4 cloves of garlic, and carrots, chop finely in a food processor, or chop very finely by hand and grate the carrots into fine sticks. Cut the chili pepper in half lengthwise and remove the seeds. Heat the oil and gently sauté the vegetables, then set aside. In the meantime, let the red wine reduce slightly. (Let it simmer uncovered for about 5 minutes.) Remove the rosemary needles from the stalks and chop finely, as well as 2 cloves of garlic. Set both aside in a small bowl with a knob of butter. Blanch the tomatoes, peel them, and chop very finely. Bring the tomatoes to a saucepan with the tomato paste and meat broth and bring to a boil, then set aside. Gradually brown the prepared meat (cut into cubes) in the hot olive oil. Do not add all of it at once, or water will escape and the meat will simmer instead of browning! After browning, add the rosemary, garlic, and butter mixture and continue to cook briefly over low heat. Add the vegetable mixture, then pour in the red wine and bring to a boil. Add the reduced tomato mixture. Pluck the thyme leaves from the stems, add them to the ragout, and season with pepper. Simmer gently in a covered pan at low heat for about 1 1/2 to 2 hours. Stir occasionally. If desired, the ragout can be thickened slightly with cold butter pieces. Season to taste with salt and pepper. Serve with fine ribbon pasta, such as bavette, and a green salad.