Lamb Ragout

• 8 ounces fresh cremini mushrooms
• fresh parsley
• freshly grated parmesan cheese
• 1 lb dried spaghetti
• 1 (796 ml) can whole tomatoes
• 1/2 cup red wine
• 1 bay leaf
• 1 teaspoon mixed Italian herbs
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 4 tablespoons tomato paste
• 1 lb ground lamb
• salt and pepper
• 4 garlic cloves, minced
• 2 stalks celery, diced
• 2 carrots, diced
• 2 tablespoons olive oil
• 1 small onion, diced

1. Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
2. Heat oil in a large sauce pan over medium-high. Add mushrooms and saute for 3-4 minutes. Add onions and saute for 2 minutes. Add carrots and celery and saute until they start to soften, about 4 minutes. Add garlic and saute another minute. Season with salt and pepper.
3. Add ground lamb and cook until browned, approximately 5 minutes. Add tomato paste, cinnamon, nutmeg and Italian herbs. Stir until well combined.
4. Add tomatoes to the pan, breaking them up with a spatula. Add red wine and stir until well combined. Add bay leaf. Lower heat to low, place lid on pot and simmer 2 hours. Stir occasionally to ensure bottom does not burn.
5. Remove lid and taste sauce; season with salt and pepper as needed. Continue to simmer on low with the lid removed; sauce will begin to thicken.
6. Meanwhile prepare spaghetti as per package directions. Serve the sauce over the pasta with a sprinkle of parmesan cheese and finely chopped parsley.

mushrooms, parsley, parmesan cheese, tomatoes, red wine, bay leaf, mixed italian herbs, nutmeg, cinnamon, tomato paste, ground lamb, salt, garlic, stalks celery, carrots, olive oil, onion

Taken from www.food.com/recipe/lamb-ragout-529015 (may not work)