• Angela Jean

Lamb Ragu with Ricotta and Chopped Mint



Hi everyone...meet your new favorite recipe. I've been making it for years and it NEVER disappoints. Everyone always asks for the recipe so I figured I might as well just post it here for you all to enjoy. It has become a staple in this household once the weather gets colder because it's easy to make, is a crowd pleaser and it goes a long way (leftovers for days!). I've never met 1 person ever (little ones included!) who hasn't loved it. It's just gourmet enough to be feel a little fancy and special (I've made this for dinner parties and special events) and simple enough to be made on a typical weeknight. So here you go...the perfect meal. No big deal. You're welcome.


To Be Noted: Ragu is usually made with papardelle, but I prefer to make this with either penne pasta or rigatoni. For a healthier version you could substitute spaghetti squash or spiralized zucchini for noodles.


Ingredients

3 tablespoons extra-virgin olive oil

2 carrots, finely diced

2 celery ribs, finely diced

1 yellow onion, finely diced

1 1/2 pounds ground lamb (grass fed is best)

2 teaspoons ground coriander

1 teaspoon ground fennel seeds

2 teaspoons ground cumin

1 tablespoon chopped rosemary

1 tablespoon chopped thyme

Salt and freshly ground pepper

1 small can tomato paste

1/2 cup dry red wine

One 28oz can diced tomatoes

1 1/4cups chicken stock or broth

1 bag of penne or rigatoni pasta

Container fresh ricotta cheese

2 tablespoons fresh chopped mint


Directions

Step 1

  • In a large cast-iron casserole, heat 2 tablespoons of the oil.

  • Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes.

  • Add the lamb, coriander, fennel, cumin, rosemary and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes.

  • Stir in the tomato paste.

  • Add the wine and cook until evaporated, 5 minutes.

  • Add the tomatoes and their juices, along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes.

Step 2

  • In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well.

  • Add the pasta to the sauce.

  • Serve the pasta in bowls, topped with ricotta and mint.



Enjoy!



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