Serving Size: 4
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 stalks celery, chopped
- 4 carrots, chopped
- 3/4-1 pound ground lamb
- 1 teaspoon garlic salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon crushed red pepper
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 cup tomato puree
- 1/2-3/4 cups chicken broth
- 1/2 cup ricotta cheese
- 8 oz dried rigatoni
- grated parmesan cheese, for sprinkling as garnish
- In a large pan, heat 2 tablespoons of the oil. Add the carrot, onion, and celery and cook over medium heat, stirring occasionally, until slightly softened, 5-8 minutes.
- Add the lamb, garlic salt, ground pepper, thyme, parsley, and crushed red pepper and continue to cook, making sure to break up lamb into small pieces 5-8 minutes.
- Stir in the tomato paste and mix into meat and veggie mixture well.
- Adjust heat to medium-low and add the wine and cook until evaporated, 5-8 minutes.
- Add the tomato puree and cover. Cook an additional 10 minutes on medium-low or low heat checking on the sauce frequently to make sure it’s not burning/sticking to the bottom of the pan.
- Add broth, cover again, and cook over low heat until the liquid is reduced, 20 to 30 minutes. Add more broth as needed to keep sauce at desired consistency.
- In a large pot of boiling salted water, cook the pasta until al dente (12-14 minutes for the rigatoni I used), then drain, shaking well.
- Plate the pasta.
- Add ricotta cheese to the meat sauce right before serving (but while still on the stove), stirring to mix into sauce and then spoon meat sauce on top of pasta.
- Top with parmesan cheese, parsley and more crushed red pepper, if desired.
Recipe adapted from here.