Lamb Ragù with Crème Fraîche & Mint

Ingredients:

1 tablespoon olive oil
1 tablespoon butter
1/2 large yellow onion, minced
3 cloves garlic, minced
2 carrots, finely chopped
1 celery stalk, finely chopped
1.5 - 2 lb. ground lamb
1 can tomato paste
1/2 cup full bodied red wine
2 cans (14 oz each) diced tomatoes
2 cups beef stock
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh mint
Salt & pepper to taste
1/4 cup Crème Fraîche plus more for topping
1 large package (about 16 oz) of your favorite pasta, cooked. I like to use a hearty pasta for this recipe to hold the sauce. Riccioli, Rigatoni & Bucatini work well!
Mint spring for garnish
Grated parmesan cheese for serving

Directions:

In a large pot or Dutch oven on medium heat, add butter and olive oil. Once butter is melted, add onion, garlic, carrots, celery and cook until the vegetables soften (about 5 minutes). Next add ground lamb and stir until it looks fully cooked (5-7 minutes). Stir in tomato paste and mix well with the lamb and vegetables.

Add red wine and allow to reduce for about 5 minutes. Stir in diced tomatoes, beef stock and fresh herbs. Season with salt and pepper to taste. Bring everything to a boil and then reduce heat to simmer. Cover and cook for 30 minutes. (Can also cook for longer until sauce has desired thickness and flavor.) Season with additional salt and pepper if needed.

Last, stir in 1/4 cup Crème Fraîche until well mixed and sauce looks slightly creamy. Serve over pasta with a dollop of Crème Fraîche, fresh mint sprig and parmesan cheese. Enjoy!