Well, it least it was a little while ago. Ahhhh, Spring.

This makes a lot (let’s say 6+ servings) so you can invite a couple of people over or have extra lunches for the week. It also freezes beautifully. In fact, jwa’s having a defrosted container of it for lunch today. Myself, I’m going to my new favorite lunch place, Voila Cafe on SW 9th. Today, the special is salmon over soba noodles. But, I believe that’ll be another post.

Baked Bolognese with Lamb
Adapted from a recipe by Dave Lieberman
For the tomato sauce:
2 tbsp extra-virgin olive oil
1 pound ground lamb
4 large cloves garlic, minced
2 tsp dried oregano
Couple dashes red chili flakes
1 (28-ounce) can whole peeled tomatoes
Sugar
Dash of ground cinnamon
1/2 cup red wine
Salt and freshly ground black pepper

Preheat oven to 350 degrees. Add oil to large skillet over high heat. Add ground lamb and saute, breaking . . . → Read More: It’s Chilly Again: Baked Bolognese with Lamb