1 lb lamb, ground
1 can crushed tomatoes
1 T oregano
1/2 t cayenne pepper
Splash red wine
1/2 head garlic, chopped
1/2 pound porcini or other mushrooms, chopped
2 carrots, peeled and chopped
salt and pepper
Serve with pasta and roasted kale, below.
Sauté garlic under medium heat until just brown. Add mushrooms and cook. Remove garlic and mushrooms and set aside. Brown meat, add remaining ingredients, including mushrooms and simmer for about half an hour.
Roasted Kale
Preheat oven to 425
I head kale
salt
2 T virgin olive oil
Wash and dry kale very well. Remove stems and roughly chop. Place on a shallow pan, add salt and olive oil, coating evenly. Place in oven. Start turning after 10 minutes. Cook until light brown and crisp.
