LAMB RAGU

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Lamb Ragu image

From Mark Bittman's NY Times column. Fast and original. I now keep frozen ground lamb in my freezer for a great fast meal. Prep time is a huge guess.

Provided by Tomo TheCat

Categories     Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 small onion, minced
salt & freshly ground black pepper
1/2-3/4 lb ground lamb
1 (28 ounce) can plum tomatoes, with liquid
1/2 cup half-and-half (milk & cream) or 1/2 cup milk
1 lb dry linguine
freshly grated pecorino romano cheese

Steps:

  • Chop or crush tomatoes.
  • Heat olive oil over medium heat. Cook onion until translucent.
  • Boil water for pasta.
  • Add lamb to onion, breaking up clumps. Cook until no longer red, about 5 minutes.
  • Add tomatoes to lamb and onions. Simmer.
  • (This is where you can stop and freeze for a couple of weeks or keep covered in fridge for a few days. If you do this, reheat and then continue from here.).
  • Boil pasta (I think fresh would be good, too).
  • Add cream, or half-and-half or milk to lamb/tomato pan. Salt and pepper as needed. Cook until sauce is thick, but not dry.
  • Drain pasta and toss with sauce some cheese. Serve extra cheese at the table.

Nutrition Facts : Calories 755.3, Fat 32, SaturatedFat 12.9, Cholesterol 74.5, Sodium 57.7, Carbohydrate 100.5, Fiber 15.1, Sugar 6, Protein 20.4

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