For 4 Servings:
Olive oil
1 onion, finely diced
2 cloves of garlic, minced
1 lb ground lamb
Salt and pepper to taste
1 cup of red wine
2 cups of beef or chicken broth
1 can of crushed tomatoes
2 sprigs of fresh rosemary
1 sprig of fresh thyme
1 bay leaf
1 lb rigatoni pasta
Fresh parsley or basil for garnish
Parmesan or Pecorino cheese for serving (optional)
1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
2. Add the minced garlic and ground lamb to the skillet, and season with salt and pepper. Cook until the lamb is browned, about 5-7 minutes.
3. Increase the heat to high and add the red wine to the skillet. Cook for a few minutes until the wine has reduced by half.
4. Add the beef or chicken broth, crushed tomatoes, rosemary, thyme, and bay leaf. Bring to a simmer and reduce the heat to low. Cover and let the sauce simmer for about 30 minutes, or until the sauce has thickened and the flavors have melded together.
5. While the sauce is simmering, bring a large pot of salted water to a boil. Cook the rigatoni pasta according to package instructions. Drain the pasta and set aside.
6. Once the sauce is ready, remove the rosemary and thyme stems and bay leaf and add the cooked pasta to the skillet. Toss the pasta with the sauce until well coated.
7. Serve the rigatoni with the lamb ragu and garnish with fresh parsley or basil and grated Parmesan or Pecorino.
For 4 Servings:
Olive oil
1 onion, finely diced
2 cloves of garlic, minced
1 lb ground lamb
Salt and pepper to taste
1 cup of red wine
2 cups of beef or chicken broth
1 can of crushed tomatoes
2 sprigs of fresh rosemary
1 sprig of fresh thyme
1 bay leaf
1 lb rigatoni pasta
Fresh parsley or basil for garnish
Parmesan or Pecorino cheese for serving (optional)
1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
2. Add the minced garlic and ground lamb to the skillet, and season with salt and pepper. Cook until the lamb is browned, about 5-7 minutes.
3. Increase the heat to high and add the red wine to the skillet. Cook for a few minutes until the wine has reduced by half.
4. Add the beef or chicken broth, crushed tomatoes, rosemary, thyme, and bay leaf. Bring to a simmer and reduce the heat to low. Cover and let the sauce simmer for about 30 minutes, or until the sauce has thickened and the flavors have melded together.
5. While the sauce is simmering, bring a large pot of salted water to a boil. Cook the rigatoni pasta according to package instructions. Drain the pasta and set aside.
6. Once the sauce is ready, remove the rosemary and thyme stems and bay leaf and add the cooked pasta to the skillet. Toss the pasta with the sauce until well coated.
7. Serve the rigatoni with the lamb ragu and garnish with fresh parsley or basil and grated Parmesan or Pecorino.
