The best Sunday suppers start cooking soon after lunchtime. Low and slow stovetop lamb ragù simmering the afternoon away until rich, lush, savory, and fall-apart tender. I used leftover butterflied leg of lamb (and threw in some leftover brisket too), garlic, onion, shallots, carrots, celery, red wine, tomato paste, homemade fresh tomato marinara, a can of crushed tomatoes, thyme, rosemary, sage, oregano, parsley, @gothamgreens basil, crushed red pepper flakes, black pepper, and Maldon sea salt. When there is one hour left to go, I will add a rind from a chunk of Parmigiano-Reggiano. To be served with pasta (and I have hours to contemplate which shape!). #sundaysupper #lambragu #slowsimmer #leftoverlambroast #cookingwithleftovers #sundaygravy #sundaygravynyc #slowandlow #meatsauce #tobeservedwithpasta #ragu #dreamingofitaly #forkyeah #eeeeeats #eatstagram #foodstagram #feedfeed #food52 #food52grams #huffposttaste #thehungrytruffle #gracegothamgourmet #tasseltotable https://www.instagram.com/p/B3kd1qtHG7s/?igshid=1jub92s9wa8o4
