Sunday, February 7, 2010

Gnocchi with lamb ragu

We had a lot of lamb leftover from our last dinner party, so I made a batch of lamb ragu and served it with some homemade potato gnocchi. The recipe for the ragu was pretty standard: dice one red onion, thinly slice three cloves of garlic, brunoise one carrot. Saute the these ingredients over medium heat until the onions are translucent, add a few anchovies, add one large can of canned tomatoes, hand crushed, along with some sprigs of thyme and the lamb. Season with salt, pepper, and balsamic vinegar. Let everything simmer and reduce for a couple hours. You want to keep the heat fairly low, otherwise the lamb will get tough and stringy.

1 comment:

Mike R said...

I know you know your gnocchi. That picture makes me almost wish I was there for the leftovers rather than the meal!