Ingredients:
- 1/2 lb fettuccine
- 3 tbsp olive oil
- 1 lb ground lamb
- 1 medium onion, diced
- 1 large carrot, diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 2 Tbsp tomato paste
- 3 cups or more, chicken stock
- 1/4 cup fresh herbs, chopped (oregano, thyme, rosemary)
- 1 lb fresh morels, halved
- 3/4 cup frozen peas, thawed
- 3 Tbsp unsalted butter
- Kosher salt and ground black pepperP
- Parmesan cheese for serving
Directions:
1. Heat 2 tablespoons of olive oil over medium heat in a skillet. Add lamb, season with salt and pepper and brown thoroughly. Remove lamb to a plate.
2. In the same pan, saute onion, carrot, and celery for several minutes until soft. Season with salt and pepper. Add garlic and another tablespoon of olive oil if necessary. Cook together for a minute. De-glaze with 1 cup stock. Stir in tomato paste and fresh herbs.
3. Add 1 cup of chicken stock, return browned lamb to pan, and simmer. Add another cup of stock when the first cup has mostly reduced and continue to simmer. Allow to reduce again, at least by half. Season with salt and pepper.
4. Bring pot of salted water to boil. Add pasta. Cook according to package directions. Reserve 1 cup of pasta water and drain.
5. Saute morels, over medium heat, in butter for 5 minutes, stirring occasionally. Add peas and cook together another minute. Add to ragu and add reserved pasta water if needed
6. Spoon ragu over pasta. Serve with parmesan cheese.
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