parmesan, romano or ricotta cheese (I prefer sheep's milk pecorino romano)
fresh mint, roughly chopped
Instructions
In a heavy pot, such as enameled cast iron Dutch oven, heat olive oil over medium-high heat. Add the diced onions, carrots and celery and sweat, stirring occasionally, until slightly softened, about 5 minutes. Add the minced garlic, stir well, cook 1 minute.
Add the ground lamb, fennel, cumin, rosemary and thyme. Season with salt and pepper to taste, about 1 teaspoon of each. Cook, stirring, until the most of the moisture evaporates, about 5 minutes.
Add the wine and stock to the pot along with the canned tomatoes and their juices and tomato paste. Bring to a boil; then reduce to a steady simmer. Cook uncovered over low heat until the liquid is slightly reduced, 25 to 30 minutes.
Notes
If you wish to use fresh rosemary and thyme, opt for about 1 tablespoon of eachThis would be great over gluten-free pasta or noodles, spiralized zucchini noodles, spaghetti squash, gnocchi, sweet potato noodles, rice, cauliflower rice or truthfully even just on it's own as a big bowl of stew.You can swap in ground beef, bison, pork or even chicken or turkey for the lamb, if you'd prefer, though I do find red meat to be the best.Leave off cheese to make dairy-free and paleo