Spicy Lamb Ragout

• 1 tbs olive oil
• 8 cloves garlic
• 2 tsp chili flakes
• 1/2 lb brown mushrooms
• 1 lb lamb ground
• 2 cups tomatoes, chopped
• 1 bottle red wine
• 1 can (2 oz) tomato paste
• 1 20 oz jar tomato sauce
• 3 oz demi-glace
• 1 bunch parsley, flat leaf
• 2 each bay leaves
• 2 tsp sage, dry
• 1 tsp kosher salt
• 1 tsp black pepper
• 4 oz feta cheese
• 1 lb pasta, penne

1. 1 Slice garlic thinly and set aside
2. 2 Slice mushrooms and set aside
3. 3 In large saucepan or wok heat oil until smoking. Add garlic and crushed red peppers, stirring so not to burn. Cook until garlic just browning then add mushrooms and cook until soft
4. 4 Add ground lamb and cook for 10 minutes. Add sage.
5. 5 Add drained tomatoes and cook 10 minutes. Add tomato paste and stir mixing thoroughly.
6. 6 Deglaze with 3/4 bottle red wine and reduce til almost dry.
7. 7 Add tomato sauce and demi-glacestir to mix and reduce heat to simmer. Add parsley and simmer for 2 hours.
8. 8 In large pasta cooker bring 4 quarts water to boil with 1 tbsp kosher salt. Cook pasta until 'al dente'. Drain
9. 9 Season with salt and pepper to taste. Add remaining wine and simmer for 30 minutes.
10. 10 Add drained pasta to sauce and mix to coat well. Stir in feta

olive oil, garlic, chili flakes, brown mushrooms, lamb ground, tomatoes, red wine, tomato paste, tomato sauce, parsley, bay leaves, sage, kosher salt, black pepper, feta cheese, pasta

Taken from www.epicurious.com/recipes/member/views/spicy-lamb-ragout-1225550 (may not work)