Recipe of the week: Lamb ragu, courtesy of Phillip Gulis of Luce.

Ragu: 3-5 lbs ground lamb 1 onion, small dice

1 teaspoon saffron threads (dependening on your taste)

2 tablespoon minced garlic

1 pint of cherry tomatoes cut in half

1/2 cup red wine 3 cups San Marzano tomatoes 1 cup of water Fresh oregano Salt and pepper to taste

1/2 cup raw walnuts

1 tablespoon Spanish smoked paprika

1 tablespoon brown sugar 2 tablespoon butter Feta cheese to taste

Large pot of boiling salted water

1/2 lb. of cavatelli pasta

Place sauce pan on high heat.Drop in a little oil and when very hot sear the lamb until a deep brown color is reached.Turn down heat and add onion, garlic, saffron and tomatoes. Saut gently for five minutes then add wine and reduce by half.

Add the tomatoes and water and gently simmer at least 45 minutes, the longer it cooks the more the flavor will develop.Season to taste.


Melt butter in large skillet, add paprika and sugar, cook until sugar is dispersed.Add walnuts and toss to coat.Allow to cool.


Cook roughly 10 minutes.Chop the walnuts into chunks and mix with oregano and feta. When pasta is finished, toss with ragu. Plate and top with nut mixture.