Lamb ragu

Very good! 

Original recipe here:  https://cooking.nytimes.com/recipes/1025237-quick-lamb-ragu-with-artichokes

We started with 1 Tbsp oil.  Browned lamb in a thin layer for 5-6 minutes.

Salted it, added 2 Tbsp tomato paste, 1/2 tsp harrisa, 3 large garlic cloves minced (not too small).

Stirred around and cooked for 3-ish more minutes.

Added 1/2 cup pino grigio in small bits while scraping brown bits off the bottom of the pan and simmered another 2-ish minutes?

Instead of cherry tomatoes, we added 1 can TJ tomato sauce, and put in the artichokes at this point as well as 1 tsp fish sauce.  Stirred around and cooked about 5 min as pasta was cooking.

The fresh mint actually was really nice!  We skipped the butter, but that probably is really good too.