recipe 
yields
Serves 6 to 8
2 tablespoons olive oil
2 pounds ground lamb
1 tablespoon cumin
2 teaspoons coriander
2 teaspoons fennel seeds
1 teaspoon caraway seeds (optional, or sub with extra fennel or cumin)
1 tablespoon Aleppo pepper (or red chile flakes)
1 teaspoon black pepper
2 large onions, finely chopped
1 garlic bulb, peeled and minced
1 large fennel bulb, diced (or 1 teaspoon fennel seeds)
3 large carrots, diced
3-4 celery stalks, diced
½ cup dry white wine
2 (14-ounce) cans crushed tomatoes
2 teaspoons salt
Chopped parsley or mint for garnish
Polenta or pasta for serving
ingredients
steps
- In a large pot or dutch oven over medium heat, add olive oil and lamb and cook, breaking up lamb with a spoon, until fully browned, 10 to 12 minutes.
- Add cumin, coriander, fennel seeds, caraway seeds, Aleppo pepper, and black pepper. Stir and let toast for 1 minute until fragrant.
- Add onion, garlic, fennel, carrot, and celery, and sauté until softened and lightly browned, 10 to 15 minutes.
- Pour in white wine, scraping the bottom of the pot to release any browned bits. Simmer until most of the wine has evaporated, 2 to 3 minutes.
- Stir in canned tomatoes and salt. Reduce heat to low and simmer, uncovered, for 45 minutes to 1 hour, stirring occasionally. Add water or broth if sauce gets too thick.
- Taste and adjust salt, pepper, or Chile pepper to your liking. Finish with chopped herbs. Serve over polenta or pasta.
Date Published: 01.08.26
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Recipe by
Kat Petonito -
Contributing City
Washington DC
