Greene Family Farm-style Pasta Sauce with Lamb

 This meaty sauce is easy to make and satisfying to eat, with pasta or alone as a thick soup.  Made with one pound of ground lamb, this will serve 4 hungry people. Made with two pounds of ground lamb, it will be quite thick and will serve 8 hungry people.  When we can, we like to use broth we have made from lamb shank bones, saved from an earlier meal.  

1 or 2 pounds ground lamb, browned and drained

2 tablespoons reserved fat from the meat

1 onion, chopped

2 carrots, chopped

1 celery rib, chopped, or 1 teaspoon celery seed

4 garlic cloves, minced

2 cups bone broth (made from lamb, beef, or chicken bones)

1 can, 28 ounces, crushed tomatoes

1/4 cup wine, optional

1 teaspoon Red Boat Fish Sauce (optional)

1 1/2 teaspoons Greene Family Farm Herbs de Provence Seasoning (oregano, rosemary, thyme, savory, basil, and fennel)

1 teaspoon salt

1/4 teaspoon crushed hot red pepper flakes

1/4 teaspoon freshly ground black pepper

Brown the meat in a skillet, one pound at a time.  Drain the hot fat from the lamb into a bowl and set it aside.  (Lamb fat is especially good for frying, so it is worth refrigerating to use later.)  Heat 2 tablespoons of the lamb fat in a large saucepan on medium heat and add the onion, carrots, and celery or celery seed.  Let this cook for 5 minutes, then add the garlic cloves. Stir and cook about 1 minute more, then add the broth, crushed tomatoes, wine, and fish sauce.  (The fish sauce adds great flavor, but not a fishy taste.) Add the herb seasoning, red pepper flakes, pepper, and salt.  Reduce the heat to medium-low and simmer about 30 minutes, stirring occasionally as the sauce thickens.   Meanwhile, boil the pasta, and serve.  Garnish with fresh basil.