Sunday, March 21, 2010

Farfalle with Lamb Ragu, Ricotta, and Mint

I'm constantly trying to find recipes that include an ingredient I've never worked with or a cooking style I've never tried. I had a thought last week that I wanted to try to make something with Lamb, and while flipping through my Cooking Light Magazine I came across this recipe. I had this amazing Ragu when Chad and I went to How to Cook a Wolf and I loved it - so heck, I tried it and it turned out great! To me, Lean Ground Lamb is a nice change from Lean Ground Beef--it is actually leaner and it's almost sweeter to me. Now, I don't know if that's really the case, but that's what my taste buds told me.
It was fun to cook with Lamb and I think I'll probably do it again if I find another interesting recipe. I hope you try it - this one is worth it and super fast and easy to boot!

Farfalle with Lamb Ragu, Ricotta, and Mint
from Cooking Light, March 2010

4 tsp EVOO
8 oz. lean ground lamb
3/4 tsp. salt
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
1 tsp. freshly minced rosemary
2 garlic cloves, minced
1/2 cup dry white wine
1/8 tsp. black pepper
1 1/2 cups canned crushed tomatoes, undrained
1/2 cup fat-free, less-sodium chicken broth
8 oz. uncooked farfalle (bow-tie) pasta
1/2 cup part-skim ricotta cheese
1/4 cup small fresh mint leaves

1. Heat 1 tsp. of the oil in a large skillet. Add lamb; cook for 5 minutes, stirring to crumble. Remove from the pan with a slotted spoon. Discard the leftover oil and juice.

2. Reduce the heat to medium-low. Add 2 tsp. oil, onion, and carrot; cook for 5 minutes until tender, stirring occasionally. Add the rosemary and garlic, cook for another minute.

3. Return the lamb to the pan and add the wine. Increase the heat to medium-high and cook for 3 minutes (or until the liquid almost evaporates). Add salt and pepper. Stir in tomatoes and broth; bring to a simmer. Partially cover and simmer for 10 minutes, stirring occasionally.

4. While sauce simmers, cook pasta. After pasta is done and drained, return it to its pan and add the sauce plus 1 tsp. oil. Mix.

5. When plating, put one cup pasta with 2 tbsp. ricotta on top, and 1 tbsp. mint sprinkled around.



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