Lamb Ragout

June 22, 2010

This weekend I had a delicious lamb sandwich after a local parade, and it reminded me of how much I enjoy lamb.  I also had some mushrooms and mint that needed to be used before much longer  and voila! It became the basis for a mushroom-lamb ragout with fresh chopped mint. It’s pretty delicious if I do say so myself, although it’s definitely not your typical summer dinner dish.

You will need…

  • 1 lb rigatoni pasta
  • 2 T olive oil
  • 1/4 medium onion, chopped
  • 3 cloves garlic, chopped
  • 8 oz baby bella mushrooms, sliced and slightly broken up
  • 1 lb ground lamb
  • 1/2 t salt
  • 1 t fresh cracked pepper
  • 1 c red wine
  • 1 can (15 oz) tomato sauce, Italian style
  • 1 can (28 oz) crushed tomato
  • 3/4 c part-skim ricotta cheese
  • 1/2 c fresh mint, roughly chopped

Then you…

  1. Bring a large pot of salted water to a boil and cook the rigatoni according to the package. Stop cooking 1-2 minutes before al dente, so the pasta does not overcook when added into the sauce later.
  2. In a large skillet, warm the oil over medium-high heat. Add the onion and garlic, and cook until just starting to turn tender or about 4 minutes.
  3. Add the mushrooms and allow to begin to brown.
  4. Add the lamb, salt and pepper.  Cook until the lamb is browned and most of the juices have cooked off.
  5. Add the wine to deglaze, scraping any of the yummy brown bits off the pan as you go. Allow the wine to reduce slightly.
  6. Mix in the tomato sauce and the crushed tomatoes. Stir to combine and allow to simmer about 15 minutes.
  7. Mix in the ricotta cheese and remove from the heat.
  8. Combine the hot, drained pasta with the sauce. Stir in the mint. Serve and enjoy!


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