Lamb & Walnut Ragù Linguine

I am always very curious to see how lamb dishes turn out. I never bought organic carrots before – they are TINY and super thin.

[100% organic]


  • 1 lb lean ground lamb
  • 2 TBS olive oil
  • 1 medium yellow onion, diced
  • 5 cloves garlic, minced
  • 4 large ribs celery, chopped
  • 4 carrots, chopped
  • 3 TBS tomato paste
  • One 28 oz. can of crushed tomatoes
  • 2 bay leaves
  • 1 tsp cinnamon
  • 1 tsp cayenne pepper
  • 1 cup walnut, finely chopped (or you could beat them in a bag, it’s really good stress relief)
  • salt and pepper to taste
  • 1 lb linguine


Heat the olive oil up in a large, thick bottomed pot over low heat. Cook the garlic and onion in oil for 5-7 minutes on low heat. Add the celery and carrots to the pot. Season lightly with salt, stir, and close the lid. Cook for 12-15 minutes, or until the carrots are well cooked and limp.

Add the ground lamb to the pot and work it into the vegetables with your wooden spoon. Keep breaking up the meat so that there are absolutely no large chunks and let it cook slowly, uncovered, until no more pink remains. Dollop the tomato paste into the meat and vegetable mixture, and stir for about 2 minutes. Pour all of the crushed tomatoes and add the bay leaves and spices. Stir so that everything can combine before reducing the heat to very low and place the lid back. Let the sauce simmer away, stirring only intermittently, for at least 1.5 hours but preferably 2-3 hours.

Bring a pot of salted water to a boil and add a few drops of oil to prevent sticking. Cook the pasta to al dente, do not run under cold water. Add the walnuts to the sauce before pasta is done. Then serve with fresh Parmesan Reggiano.

*Adapted from Choosy Beggars.


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