No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Spicy Lamb Sauce

  • Yield: About 5 cups


  • 2 tablespoons olive oil
  • 1 pound ground lamb
  • Salt
  • 2 teaspoons crushed red pepper
  • 2 cups finely chopped onions
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped carrots
  • Freshly ground black pepper
  • 2 tablespoons chopped garlic
  • 2 (28-ounce) can of peeled, seeded and chopped tomatoes
  • 1 (6-ounce) can tomato paste
  • 3 cups beef stock or water
  • 2 sprigs of fresh thyme
  • 2 bay leaves
  • 2 teaspoons dried oregano leaves
  • 2 teaspoons dried basil leaves
  • 2 ounces freshly grated Parmigiano-Reggiano cheese


  • Heat the oil in a large non-reactive pot or Dutch oven over medium heat. Add the lamb and season with salt and crushed red pepper. Cook, stirring, until the lamb is browned and all pink has disappeared, 4 to 6 minutes. Add the onions, celery, and carrots and cook, stirring, until they are soft, 3 to 5 minutes. Add the garlic and tomatoes, and season with salt and black pepper. Cook, stirring, for 2 to 3 minutes. Whisk the tomato paste with the stock or water and add to the pot. Add the thyme, bay leaves, oregano, basil and season with crushed red pepper. Mix well and bring the mixture to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 1 1/2 hours. If the mixture becomes dry, add a little stock or water. Correct seasoning if necessary. Add the cheese and cook for 30 minutes. Remove from the heat and let sit for 15 minutes before using.

Recipe Details