Lamb Ragout and Pasta

Recipe by: Robert W. Surles | from Chef Bobo's Good Food Cookbook

Cookstr

Course: Appetizer, Main Course

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph DeLeo

I adapted this from a recipe a great Italian cook shared with me. It's a hearty one-dish meal that tastes even better if you make it a day ahead. Needless to say, make the pasta only when you're ready to serve it.

Yield: Makes 6 servings

INGREDIENTS

12 ounces dried penne pasta
2 tablespoons olive oil
½ cup finely chopped onion
1 pound ground lamb
½ cup dry white wine
1 tablespoon chopped fresh rosemary
2 cups canned organic tomatoes
Salt
Black pepper
Grated Romano cheese

Directions

1. Cook pasta according to package directions. Drain.

2. Heat oil in a 3-quart soup pot over high heat until hot. Reduce heat. Add the onion. Cook and stir until tender but not brown. Add the ground lamb. Cook and stir until browned. Stir in the wine and rosemary. Simmer until the wine evaporates.

3. Meanwhile, pour the undrained tomatoes into a bowl and crush the tomatoes with your hands. Add the tomatoes to the soup pot. Bring to a boil. Reduce heat and simmer until the juices are pretty well evaporated and the ragout is thick, about 30 minutes. Season to taste with salt and pepper.

4. Serve ragout over pasta. Sprinkle with Romano cheese.

Notes

We've known kids love pizza and pasta, but we've figured out how to get them to love curries, roasted caulifower, and chickpeas too.

NUTRITIONAL INFORMATION

Nutrition Facts per serving: 518 cal., 17 g total fat (6 g sat. fat), 55 mg chol.. 409 mg sodium, 62 g carbo., 3 g fiber, 25 g pro. Daily Values: 10% vit. A, 20% vit. C, 10 calcium, 21% iron