Lamb Ragu With Mint
Serves: 5
Iva Padberg
1 January 1970
Based on User reviews:
54
Spice
55
Sweetness
40
Sourness
40
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
450 g
Rigatoni Pasta2 tbsps
Olive Oil1 clove
Garlic (minced)680 g
Ground Lamb1 tsp
Salt1 cup
Red Wine1 cup
Ricotta CheeseDirections:
1
Watch how to make this recipe
2
Bring a large pot of salted water to a boil over high heat
3
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes
4
Drain pasta
5
Meanwhile, in a large skillet warm the olive oil over high heat
6
Add the shallots and the garlic and cook until tender, about 3 minutes
7
Add the ground lamb, salt, and pepper
8
Cook until the lamb has browned and the juices have evaporated
9
Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon
10
Simmer until the wine has reduced by half
11
Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes
12
Add the mint and ricotta and stir until mixed
13
Add the pasta and stir to coat
14
Serve immediately