Friday, February 17, 2012

Lamb Ragu with Mint

1 # rigatoni pasta
2 T olive oil
2 shallots, chopped
1 clove garlic, minced
1.5 # ground lamb
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 c  red wine
4 c  marinara sauce, store-bought or home made
1/2 c  fresh mint leaves, torn
1/2 c  ricotta cheese

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
Meanwhile, in a large skillet warm the olive oil over high heat. Add the shallots and the garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook until the lamb has browned and the juices have evaporated. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon. Simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes. Add the mint and ricotta and stir until mixed. Add the pasta and stir to coat. Serve immediately.

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