Fridge Cleaner

It was another one of those Fridays when we had something in the fridge but the planned meal wasn’t what we wanted. Since it is a Friday, we had a bit more time to make a ragu. What was supposed to be a lamb shawarma became a ragu with egg noodles. For the ragu:

• 1.5 lbs boneless lamb leg, diced into 1/8 inch pieces
• 1 red onion, finely diced
• 2 big carrots, grated
• 1/2 pint leftover cherry tomatoes
• garlic powder
• dried oregano
• salt and pepper
• 2 big handfuls fresh basil
• Glug olive oil

Throw everything into a dutch oven and cook over low heat until your family wants to eat but at least an hour. Reserve one of the handfuls of basil to top the final bowls.

Boil bag of extra wide egg noodles until mostly done. Add some (about 1 C.) of the water to the ragu to thin it out. Add mostly cooked noodles to ragu and cook and stir to coat. Serve with some sprinkles of basil and pecorino.