This recipe is definitely a KEEPER! The seasoning in our lamb sausage is what gives this sauce such fabulous flavors, flavors you can’t get with just plain ground lamb. We’ll be at the Waxhaw Farmers Market on Feb 1 with tastings of this delicious sauce. If you can’t make it there to pick up a recipe, here it is for you to try. You do need to get some of our sausage, though, so give us a call at 803-804-3541 and we’ll get together between market days!
Fox Trot Farm Lamb Sausage & Sharonview Farm Shitake Mushroom Ragu
I like a heavy bottom Dutch oven for this recipe. Enameled cast iron is perfect.
Makes 2 quarts ~Debbie Burgess, Fox Trot Farm, February 2020
- 1 tablespoon olive oil
- 16 oz. (1 package) Fox Trot Farm White Wine & Garlic Lamb Sausage, casings removed
- 2 tablespoons olive oil
- 1 tablespoon finely minced fresh rosemary
- 1/2 cup finely chopped onion (no garlic needed; it’s in the sausage!)
- 2/3 cup each finely chopped carrots & celery
- 8 oz. Sharonview Farm Fresh Shitake Mushrooms, stems removed and caps thinly sliced
- 1/4 teaspoon coarse ground black pepper
- 1/2 teaspoon kosher salt
- 1 cup dry white wine (a good Pinot Grigio is perfect)
- 28 ounce can San Marzano whole peeled tomatoes (using SM tomatoes makes a difference!)
- 1 cup water + 1 teaspoon low sodium soy sauce (yes! It’s a secret ingredient!)
- 1 3-inch piece of parmesan cheese rind, or 1/2 cup shredded parmesan, plus more to serve
- 1 lb. pasta to serve. A nice broad, flat pasta such as farfalle is perfect for this hardy ragu
Heat Dutch oven over medium heat. Add olive oil and, when it’s shimmering, add the Fox Trot Farm White Wine & Garlic Lamb Sausage into the pan. Brown, breaking apart and turning frequently, till cooked through. Spoon meat into a bowl and drain fat/broth, reserving 1/4 cup.
Add 2 tablespoons of olive oil to Dutch oven and heat to shimmering. Add finely chopped onions and rosemary and stir till onions begin to soften, adjusting heat so you don’t brown the onions. Pour in the 1/4 cup of lamb fat/broth, and add carrots and celery. Cover pan and simmer, stirring frequently, to steam the veggies a bit to soften, about 3 minutes. Stir in Sharonview Farm Shitake Mushrooms with the 1/2 teaspoon kosher salt and 1/2 teaspoon coarsely ground black pepper. Pour in the one cup of white wine and stir to combine all. Bring to a fast simmer over medium heat to cook off the alcohol and soften the shitakes, about 4 minutes, stirring frequently, while you prepare the tomatoes.
For the tomatoes, dump the whole can of tomatoes into a medium bowl and, with your clean hands, break up the whole tomatoes into small pieces. Scrape the bowl of tomatoes into the Dutch oven. Use the 1 cup of water mixed with the soy sauce to rinse out the tomato can to get every last tasty drop. Stir all to combine. If using the cheese rind, add it now, then bring mixture to a simmer. Reduce heat and simmer slowly, stirring frequently, for about 30 minutes. If using shredded parmesan, stir it in now to melt. Adjust seasoning with salt and pepper to suit your taste. Serve over pasta.
Here are some pictures of the process: