Lamb Ragout - cooking recipe

Ingredients

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

Preparation

Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
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.
Add ground lamb and cook until browned, approximately 5 minutes. Add tomato paste, cinnamon, nutmeg and Italian herbs. Stir until well combined.
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.
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.
Meanwhile prepare spaghetti as per package directions. Serve the sauce over the pasta with a sprinkle of parmesan cheese and finely chopped parsley.