Tuesday, March 30, 2010

Lamb* Ragu with Rotini and Ricotta

I saw Rachael Ray make this and I was seriously drooling...
Since we don't eat lamb - I am going to substitute ground turkey - I'll let you know how it turns out!

Lamb* Ragu with Rotini and Ricotta
2 tablespoons EVOO – Extra Virgin Olive Oil
1 pound ground lamb*
A pinch of ground cloves
Salt and pepper
1 small carrot, finely chopped or grated
1 onion, finely chopped
3 to 4 cloves garlic, finely chopped or grated
2 sprigs fresh rosemary, finely chopped
3 tablespoons tomato paste
1 cup dry white wine*
1 28-ounce can Italian tomatoes and their juice or purée
1 cup whole milk
1 pound whole wheat rigatoni or other short-cut pasta, semolina or whole wheat
1 cup fresh ricotta, fresh sheep milk ricotta, crumbled feta or ricotta salata
1/4 cup flat-leaf parsley, a handful, finely chopped
2 to 3 tablespoons mint leaves, a small handful, finely chopped

Heat a heavy pot over medium-high heat with EVOO, 2 turns of the pan. Add lamb and brown the meat, season with cloves, salt and pepper. When lamb is brown, add carrot, onions, garlic and rosemary. Cook 7-8 minutes to soften vegetables. Stir in tomato paste 1 minute, stir in wine a minute more, then add tomatoes and crush them with wooden spoon or potato masher. Thicken sauce a couple of minutes then stir in milk. Let simmer to thicken.
Bring a pot of water to a boil for pasta. Add salt then cook pasta to al dente. Drain and toss pasta with Ragu. Serve in shallow bowls topped with cheese to mix in as you eat. Garnish with parsley and mint*.

I am so silly! Originally, I didn't post the directions - oops - sorry!

*I used ground turkey instead of lamb and beef stock instead of white wine

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