Roasted Lamb in Coffee Sauce

Ingredients

1lb lean ground beef or mild Italian sausage, (I’ve tried both and like either)

2 Tbsp olive oil, , divided

1½ cups chopped yellow onion

1 cup diced carrots, (about 2 medium)

1 cup diced celery, (about 3 stalks)

3 cloves garlic, minced (1 Tbsp)

30 ounces of homemade low sodium chicken broth or beef broth

3 (8 oz) cans tomato sauce

½ cup water, then more as desired

1 (15 oz) can diced tomatoes

2 tsp granulated sugar

1½ tsp dried basil

1 tsp dried oregano

¾ tsp dried thyme

½ tsp dried marjoram

Salt and freshly ground black pepper to taste

1 scant cup dry ditalini pasta

1 (15 oz) can dark red kidney beans, drained and rinsed or soak and cook dried bean with a little piece of ham or beef

1 (15 oz) can great northern beans, drained and rinsed or dried beans soak. Cook with 2 bay leaves

Finely shredded Romano or Parmesan cheese, , for serving

Step 1: Rub the salt and pepper onto the lamb.

Step 2: Spread the mustard on top.

Step 3: Heat the coffee, cream, sugar and brandy until the sugar has dissolved.

Step 4: Place the lamb in a roasting dish and pour the coffee mixture over it.

Step 5: Roast in a preheated 375F oven for 20 minutes, basting a few times.

Step 6: Turn the heat down to 325F and roast until it reaches a temperature of 130F, about 20 minutes.

Step 7: Let the lamb rest for 15 minutes. Pour the juices into a pan along with the chicken stock and heat until bubbling.