Roman lamb ragout

Ingredients for 6 servings:

• 1 kg lamb from the leg, diced
• 1 kg onion(s), roughly diced
• 2 garlic cloves, more if desired, chopped
• 1 tbsp rosemary, dried
• 1 tbsp thyme, dried
• 2 can/n tomatoes, peeled, roughly chopped, without stems
• 200 ml red wine, dry
• 5 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Heat the oil in a large pot and brown the meat in batches. Brown the onions and garlic in the same oil, then add the meat back in. Deglaze with the red wine and reduce. Then add the canned tomatoes and their juices, rosemary and thyme, salt, and pepper, and simmer over low heat for about 1 hour, stirring frequently. Season with salt and pepper. Serve with spaghetti or tagliatelle and freshly grated Parmesan cheese.