Read more about the sustainability of ground meat here.
- 2 tablespoons lamb fat or extra-virgin olive oil
- 1 medium onion, finely diced
- 1 1/2 pounds ground lamb
- 1 teaspoon ground fennel seeds
- 1 teaspoon ground cumin
- fresh or dried rosemary and thyme, to taste
- Salt and freshly ground pepper
- 1/2 cup dry red wine or water
- One 28-ounce can diced tomatoes
- 1 1/2 cups lamb or chicken stock
- To garnish
- 3/4 cup ricotta or mozzarella cheese
- Chopped basil
In a heavy pot, such as enameled cast iron, heat 2 tablespoons of fat or olive oil. Add the diced onions and sweat over medium heat, stirring occasionally, until slightly softened, about 5 minutes.
Add the lamb, fennel, cumin, rosemary and thyme. Season with salt and pepper to taste, about 1 teaspoon of each. Cook, stirring, until the most of the moisture evaporates, about 5 minutes.
Add the wine and stock to the pot along with the canned tomatoes and their juices. Bring to a boil; then reduce to a steady simmer. Cover partially and cook over low heat until the liquid is slightly reduced, 25 to 30 minutes.