Lamb Ragu with Rigatoni & Ricotta
Rich and hearty lamb ragu served on rigatoni with ricotta cheese.
Servings: 6
Calories: 585kcal
Equipment
- large saute pan
Ingredients
- 12 oz rigatoni
- 1⁄4 cup diced pancetta
- 1 onion diced
- 2 ribs celery diced
- 1 carrot diced
- 1 lb ground lamb
- 25 oz crushed tomatoes
- 3 cloves garlic
- 2 Tablespoons Italian seasoning
- 2 Tablespoons balsamic vinegar
- 7 oz ricotta cheese
Instructions
- Heat a large pot of heavily salted water to a boil and cook the pasta according to package directions.
- Heat a large saute pan to medium heat and add the pancetta. When it has rendered out most of the fat, add the carrot, celery, onion, and garlic. Saute for 2-3 minutes.
- Add the ground lamb and break it up into pieces. brown.
- Add tomatoes, Italian seasoning, and balsamic vinegar.
- Cook for 20 minutes.
- Add the cooked rigatoni to the saute pan and mix well. Top with ricotta cheese and broil until the cheese is melty and golden,
Nutrition
Calories: 585kcal | Carbohydrates: 58g | Protein: 27g | Fat: 27g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 317mg | Potassium: 822mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2192IU | Vitamin C: 14mg | Calcium: 177mg | Iron: 4mg