1 lb ground lamb
2 tablespoons olive oil
2 shallots, diced
1 clove garlic, minced
1 teaspoon dried oregano
3 cups marinara sauce
1 cup beef broth
1 bay leaf
Salt & pepper to taste
Heat 1 tablespoon olive oil in a 12 inch skillet, add lamb and cook until browned.
Remove lamb from pan, turn heat to medium low and add rest of the oil. To this, add shallots and garlic. Cook until soft
Add lamb back into pan. Season with salt, pepper, bay leaf and oregano.
Add marinara sauce and broth. Bring to a boil.
Turn heat down and simmer for 25 to 30 minutes on low. Remove bay leaf before serving.
Serve over cooked pasta