Lamb Ragu

• 2 tablespoons rendered lamb fat or 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely diced
• 1 1/2 lbs ground lamb
• 1 teaspoon ground fennel
• 1 teaspoon ground cumin
• 1 1/2 teaspoons fresh rosemary or 1/2 teaspoon dried rosemary, to taste
• 3 teaspoons fresh thyme or 1 teaspoon dried thyme, to taste
• 1 teaspoon salt, to taste
• 1 teaspoon fresh ground black pepper, to taste
• 1/2 cup dry red wine or 1/2 cup water
• 1 (28 ounce) can diced tomatoes
• 1 1/2 cups lamb stock or 1 1/2 cups chicken stock

1. In a heavy pot, heat the fat or oil until it just begins to shimmer. Add onions and sweat gently until soft, about 5 minutes.
2. Add ground lamb and spices. Cook, stirring often, until lamb is no longer pink and most of the moisture has evaporated, about 5 minutes.
3. Add the wine, the tomatoes (with their juices), and the stock. Bring to boil, reduce to a simmer, cover partially and cook until liquid is reduced, 25-30 minutes.

extravirgin olive oil, onion, ground lamb, ground fennel, ground cumin, fresh rosemary, thyme, salt, fresh ground black pepper, dry red wine, tomatoes, lamb stock

Taken from www.food.com/recipe/lamb-ragu-422320 (may not work)