This recipe, created by Efisio Farris, appears on Food & Wine Magazine.
HOW TO MAKE IT
1. In a medium saucepan, heat 2 tablespoons of the olive oil. Add the ground lamb, season with salt and pepper and cook over moderately high heat, stirring to break up the meat, until browned, about 4 minutes. Add the shallots, thyme and rosemary sprigs, bay leaf and the chopped onion and cook over moderate heat, stirring occasionally, until the shallots and onion are softened, about 4 minutes. Add the red wine and boil over high heat until reduced by three-quarters, about 4 minutes. Add the chicken stock and tomato sauce and simmer over low heat, stirring occasionally, until thickened, about 20 minutes. Stir in the basil and season with salt and pepper. Discard the thyme and rosemary sprigs and the bay leaf and keep the sauce hot.
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