Friday, October 30, 2009

Lamb Bolognese and Roasted Kale

Lamb Bolognese
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


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.