s PAPPARDELLE WITH LAMB RAGU ****
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s PAPPARDELLE WITH LAMB RAGU ****
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Ingredients
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Instructions *** 10-13-16 very good, a little too much liquid so cut back on broth etc....enjoy ! *** ACTIVE: 30 MIN TOTAL TIME: 1 HR SERVINGS: 6 3 tablespoons extra-virgin olive oil 1 carrot, finely diced 1 onion, finely diced 1 celery rib, finely diced 1 1/2 pounds ground lamb 2 teaspoons ground coriander 1 teaspoon ground fennel seeds 1/2 teaspoon ground cumin 1 teaspoon chopped rosemary 1 teaspoon chopped thyme Salt and freshly ground pepper 1 tablespoon tomato paste 1/2 cup dry red wine One 28-ounce can diced tomatoes 1 1/4 cups chicken stock or low-sodium broth 3/4 pound pappardelle 1 tablespoon unsalted butter 3/4 cup fresh ricotta cheese 2 tablespoons chopped mint Get Ingredients HOW TO MAKE THIS RECIPE In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the lamb, coriander, fennel, cumin, rosemary and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes. In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon of oil and toss over low heat. Serve the pasta in bowls, topped with the ricotta and mint. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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