Lamb Ragù

1. Cook Onion and Garlic

Begin by heating 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil shimmers, add the finely chopped onion and garlic. Season with a pinch of kosher salt and a few grinds of black pepper. Cook them for about 5-8 minutes, stirring occasionally, until the onions are translucent and soft.

2. Add Red-Pepper Flakes and Anchovy Fillets

Add a pinch of red-pepper flakes along with the anchovy fillets, if using. Let them cook for another 1-2 minutes until the anchovies dissolve into the oil.

3. Add Tomato Paste

Next, add the tomato paste and stir it into the onion mixture. Cook for about 2-3 minutes, stirring constantly, until the paste darkens and starts sticking slightly to the bottom of the pot.

4. Brown the Lamb

Add the ground lamb to the pot, seasoning it lightly with salt and pepper. Use a wooden spoon or spatula to break up the meat as it cooks. Let it brown for about 5-8 minutes.

5. Add Crushed Tomatoes

Pour in the crushed tomatoes and stir to combine. Fill the empty tomato can halfway with water, swirling it around to catch any remaining tomato bits, and add that to the pot as well. Season the mixture with a bit more salt and pepper. Bring the ragù to a simmer, then reduce the heat to low. Let it cook gently for 25-30 minutes.

6. Serve

Once your ragù is ready, it's time to serve. Toss the sauce with your cooked pasta. Generously grate Parmesan or pecorino cheese over the top. If desired, sprinkle a small handful of marjoram, oregano, or thyme for an extra touch of freshness. Drizzle a bit of olive oil over everything to finish.