Sun-Dried Tomato Lamb Ragu

We’ve kept this recipe super simple with the addition of a prepared marinara sauce. 

Prep time: 15 minutes

Cook time: 2 hours (mostly unattended)

1 tablespoon olive oil

1 cup chopped onion

2 lbs. cubed California Lamb stew meat

1 cup beef broth

1/2 cup red wine

1 teaspoon dried basil

4 cloves garlic, minced

1/2 cup minced sun-dried tomatoes

1 cup prepared good quality marinara sauce

Sea salt and pepper to taste

Heat oil in a large saucepan over medium-high heat. Add onion and lamb cook until lightly browned. Add broth, wine, basil and garlic and bring to a boil. Reduce heat and simmer, covered, for 1 hour, 45 minutes or until meat shreds easily. Stir in marinara sauce and sun-dried tomatoes and cook, uncovered, until excess liquid has cooked off. Season with salt and pepper. Serve in small cups over polenta or mashed potatoes.