Lamb Ragu with Mint

• 2 tablespoons olive oil
• 2 shallots, chopped
• 1 garlic clove, minced
• 1 1/2 pounds ground lamb
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup red wine
• 2 cups Marinara Sauce (recipe follows, or jarred)
• 1/2 cup torn fresh mint leaves
• 1/2 cup ricotta cheese
• 1/2 cup extra-virgin olive oil
• 2 small onions, finely chopped
• 2 garlic cloves, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, peeled and finely chopped
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 (32-ounce) cans crushed tomatoes
• 2 dried bay leaves
• (makes about 2 quarts)

1. Warm the olive oil in a large skillet over high heat.
2. Add the shallots and garlic and cook until tender, about 3 minutes.
3. Add the ground lamb, salt, and pepper.
4. Cook, stirring and breaking up the meat with a wooden spoon, until the lamb has browned and the juices have evaporated.
5. Add the wine, scraping up any brown bits from the bottom of the pan.
6. Simmer until the wine has reduced by half.
7. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes.
8. Add the mint and ricotta and stir until mixed.
9. Serve in shallow bowls.
10. In a large pot, heat the olive oil over medium-high heat.
11. Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
12. Add the celery, carrots, and salt and pepper.
13. Saute until all the vegetables are soft, about 10 minutes.
14. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
15. Remove and discard the bay leaves.
16. Season the sauce with more salt and pepper to taste.

olive oil, shallots, garlic, ground lamb, salt, freshly ground black pepper, red wine, marinara sauce, mint leaves, ricotta cheese, extravirgin olive oil, onions, garlic, celery stalks, carrots, salt, freshly ground black pepper, tomatoes, bay leaves

Taken from www.epicurious.com/recipes/food/views/lamb-ragu-with-mint-376592 (may not work)