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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Lamb Ragu with Mint Recipe

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This recipe for Lamb Ragu with Mint is from The Shogren Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. rigatoni pasta
2 Tb olive oil
2 shallots, chopped
1 clove garlic, minced
1 1/2 lbs. ground lamb
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 cup red wine
4 cups marinara sauce, store- bought or home made
1/2 cup (or more) fresh mint leaves, torn
1/2 cup ricotta cheese
Directions:
Directions:
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 by 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.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
I usually add more mint to this recipe. You can add to taste. This is a Giada De Laurentiis recipe.

 

 

 

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