Recipe by Joe Piccirillo
This recipe originally appeared in our Holiday 2020 issue. Get the magazine here.
Start to Finish: 30 Minutes
- 1/4 cup olive oil
- 1 lb. ground lamb
- 1 large onion, chopped
- 4 cloves garlic, finely chopped
- 2 tsp. dried oregano
- 1 can (28 oz.) diced tomatoes
- 1/2 cup chopped Kalamata olives
- 1 lb. spaghetti, cooked
- 1/2 cup fresh basil leaves
- 1/2 cup grated Parmesan, for garnish
In large pot, heat oil over medium. Add lamb, onion, garlic, and oregano. Cook, stirring often, until lamb browns, 10 to 12 minutes. Add tomatoes, with juices, and olives; season with salt. Cook, stirring occasionally, until flavors meld, about 10 minutes. Transfer spaghetti to serving bowl; toss with sauce. Top with basil and cheese.
Tip: Can’t find basil? Parsley or even mint would be great with the ragu.