Skip Nav
Food News
Everything Bagel Butter Exists, and Pardon Me While I Smear It on, Well, Everything
Costco Mexican Style Street Corn
Costco
Heads Up, I'm Bringing Costco's $11 Mexican Style Street Corn to the Next Summer BBQ
How to Make Whipped Cream Without a Mixer
Cooking Basics
Make Whipped Cream Without an Electric Mixer
The Connection Between Taste and Memory
Personal Essay
Why This 1 Dish Always Reminds Me of My Grandma — the Science Behind Taste Memory
Summer
This Millennial Pink Convertible Float Has Enough Room For You, Your BFF, AND a Couple Bottles of Rosé

Fast & Easy Recipe For Pasta With Lamb And Tomato Ragu

Monday's Leftovers: Pasta With Lamb and Tomato Ragu

Pappardelle with a tomato ragu sounds typical enough — until you jazz it up with the addition of leftover ground lamb, shallots, and parsley. Not only does it make for a seemingly effortless yet sophisticated Monday night dinner, but it's also a great way to introduce other family members and friends to the rich and slightly gamey flavors of lamb. Top it off with some mild ricotta salata or feta cheese, and you've got a very memorable meal. See the recipe when you keep on reading.

Pasta With Lamb And Tomato Ragu

From Every Day With Rachael Ray

Fast & Easy Recipe For Pasta With Lamb And Tomato Ragu 2009-08-28 13:20:19

Ingredients

  1. Salt and pepper
  2. 12 ounces long, wide pasta, such as pappardelle or fettuccine
  3. 2 tablespoons extra-virgin olive oil (EVOO)
  4. 1 pound ground lamb
  5. 1 pint cherry tomatoes
  6. 1 large shallot, chopped
  7. 2 to 3 large cloves garlic, grated or finely chopped
  8. 1/4 cup fresh mint leaves, finely chopped
  9. 1/4 cup flat-leaf parsley leaves, finely chopped
  10. 1/3 pound ricotta salata cheese or feta cheese, crumbled

Directions

  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 ladleful of pasta cooking water.
  2. While the pasta is working, in a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the lamb and cook, crumbling it, until browned, about 5 minutes. Add the tomatoes and cook, tossing, until they burst, 3 to 4 minutes. Add the shallot and garlic, season with salt and pepper and cook until softened, 3 to 4 minutes.
  3. Stir the reserved pasta cooking water into the lamb ragu. Add the pasta, mint and parsley and toss. Top the pasta with the cheese.

Serves 4.

Latest Recipes, Menus, Food & Wine
All the Latest From Ryan Reynolds