easy tomato meat sauce

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Pretty much stuck at home today because of the ice on the hill outside the house and after shoveling off the sidewalk I did not want to work too hard in the kitchen tonight.

So I did a quick dig through the pantry, fridge, and freezer to see what would make a nice meal. I had a 1/2 can of tomatoes left over from making the red sauce for chicken enchiladas, some ground lamb in the freezer, and a 1/2 package of spagetti noodles; so I decided to put them to good use.

Servings:
2 to 4
Preparation Time:
1 hours
Tools
  • 3 qt. saucier (or other wide flat sauce pan) w/ lid
  • liquid measuring cup
  • measuring spoons
  • cutting board & knife
  • grater
  • wooden spoon

Ingredients

  • 1/4 c. chicken stock
  • 1 t. porcini powder
  • 1/2 t. dry thyme leaves, rubbed
  • 1/4 t. aleppo chile flakes
  • 1 T. olive oil
  • 1/2 large yellow onion, minced
  • 1/2 carrot, finely grated
  • 1 t. kosher salt
  • 1/2 lb. frozen, lean ground lamb
  • 1/2 t. fresh ground pepper
  • 3 large garlic cloves, smashed & minced
  • 3 tomatoes, chopped
  • 1 c. tomato juice
  • 2 T. wine
  • 1 t. fish sauce
Cooking Instructions
  • Place the pan over a medium-low heat.
  • Heat the chicken stock to boiling in a pyrex measuring cup (less than 1 minute in the microwave on high).
  • Carefully remove the stock from the microwave and stir in the porcini powder, rubbed thyme leaves and leave to steep.
  • Prepare the onion and carrot.
  • Add the oil to the pan (it should start to shimmer right away) and swirl to coat the bottom of the pan with the oil.
  • Place the onion, carrot, and salt into the pan and stir to combine.
  • Place the ground lamb into the pan and cover.
  • Every couple of minutes turn over the ground lamb, scrape off the cooked meat, crumble it, and stir it into the onion and carrot.
  • When the lamb is almost completely cooked, remove the lid, and let it cook for 15 minutes, stiring occasionally, until it starts to look a little dry.
  • (Start boiling the water for your pasta.)
  • Smash and mince the garlic cloves and stir them and the pepper into the lamb. Let it heat through until you can smell the garlic.
  • Cut the tomatoes in half, remove the seeds, then chop the tomatoes into fairly small pieces.
  • Stir the tomatoes, tomato juice, and chicken stock into the lamb.
  • Let it simmer, uncovered, for 10 minutes. Stir occasionally.
  • (Add the pasta to the water.)
  • Add the wine and fish sauce and cook for another 10 minutes. Stir occasionally.
Notes
The time breaks in this recipe were so I had time to put together a green salad and fry up some brocoli with some chili-garlic paste.