Rigatoni with hearty lamb sauce

4 Servings

Ingredients

Quantity Ingredient
1 pounds Rigatoni or Medium Shells or other medium pasta shape, uncooked
12 ounces Lamb stew meat; OR... Shoulder lamb chops
1 cup Italian plum tomatoes, (canned), or... canned crushed tomatoes
1 tablespoon Olive or vegetable oil
2 garlic cloves peeled and finely chopped
1 medium Onion; finely chopped
1 teaspoon Minced fresh rosemary; or.. Dried rosemary*
½ teaspoon Minced fresh thyme; or... Dried thyme
1½ cup Dry red wine
1 pinch Ground nutmeg
1 pinch Ground cloves
Salt and pepper to taste
⅓ cup Grated Parmesan cheese

Directions

Serves 4 to 6

Ask the grocery butcher to remove fat from the meat and coarsely grind the lamb for you. Or, remove the fat and bone and coarsely chop the meat in a food processor. Place the plum tomatoes in a bowl and break up with a fork until coarsely crushed.

Heat oil in a medium saucepan over medium-high heat. Add the lamb and garlic and cook until the meat begins to brown, about 3 minutes. Add the onion, rosemary and thyme; cook 1 minute. Add the crushed tomatoes, wine, nutmeg, cloves and salt and pepper to taste. Heat to a boil and reduce the heat to simmering. Cook, uncovered, until the lamb is very tender, about 45 minutes. Check the lamb occasionally.

There should always be enough liquid to cover the meat. If not, add a small amount of water.

Prepare pasta according to package directions; drain. Return the pasta to the pot. Add the lamb sauce to the pot and cook over low heat until heated through, stirring constantly. Stir in half the Parmesan cheese. Divide pasta among serving bowls. Sprinkle with remaining cheese and serve.

*Note: If using dried rosemary, soften it as follows: Place the rosemary in a heatproof bowl and pour about 1 cup boiling water over it. Let stand 5 minutes. Drain before using.

Each serving provides: 469 Calories; 27½ g Protein; 47⅕ g Carbohydrates; 13.3 g Fat; 64½ mg Cholesterol; 181 mg Sodium.

Calories from Fat: 26%

Copyright National Pasta Association () (Reprinted with permission)

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