Ingredients

• 2 pounds lamb sausage get it from Moore Farms & Friends!
• olive oil
• 3 cloves garlic sliced
• 1 medium onion chopped
• 3 carrots chopped
• 1 tablespoon red pepper flakes
• 5 cups tomato puree
• 1/2 cup red wine
• rigatoni
• 6 portabello mushrooms
• pecorino cheese
• salt & pepper to taste

Directions

1. Heat olive oil in a large Dutch oven over medium heat.
2. Cut sausage into 1″ thick chunks.
3. Add the sausage and cook just long enough for it to brown.
4. Add onions, garlic, celery, and carrots. Cook until they begin to soften; about 8 minutes.
5. Season with salt & pepper, add red pepper flakes.
6. Add the tomato puree and red wine.
7. Bring to a simmer, then reduce heat to low and simmer for 30 minutes more.
8. Meanwhile, cook pasta according to directions. Drain well.
9. Preheat grill pan. Drizzle olive oil on both sides of mushrooms and season wth salt & pepper. Grill until tender, about 4 minutes each side.
10. To serve, place a portabello mushroom on each plate. Top with pasta, and pour ragoût over the pasta. Top with shaved curls of pecorino.