Farfalle with Lamb Ragu

Farfalle with Lamb Ragu
Farfalle with Lamb Ragu

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    * 4 teaspoons extra-virgin olive oil, divided

  • 8

    * 8 ounces lean ground lamb

  • 3/4

    * 3/4 teaspoon kosher salt, divided

  • 1/2

    * 1/2 cup finely chopped onion

  • 1/4

    * 1/4 cup finely chopped carrot

  • 1

    * 1 teaspoon minced fresh rosemary

  • 2

    * 2 garlic cloves, minced

  • 1/2

    * 1/2 cup dry white wine

  • 1/8

    * 1/8 teaspoon freshly ground black pepper

  • 1 1/2

    * 1 1/2 cups canned crushed tomatoes, undrained

  • 1/2

    * 1/2 cup fat-free, less-sodium chicken broth

  • 8

    * 8 ounces uncooked farfalle (bow-tie pasta)

  • 1/2

    * 1/2 cup part-skim ricotta cheese

  • 1/4

    * 1/4 cup small fresh mint leaves

Directions

1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add lamb; cook 5 minutes, stirring to crumble. Remove lamb from pan with a slotted spoon; sprinkle with 1/4 teaspoon salt. Discard drippings from pan. Reduce heat to medium-low. Add 2 teaspoons oil, onion, and carrot; cook 5 minutes or until tender, stirring occasionally. Add rosemary and garlic; cook 1 minute, stirring constantly. 2. Return lamb to pan; add wine. Increase heat to medium-high; cook for 3 minutes or until liquid almost evaporates. Add remaining 1/2 teaspoon salt and pepper. Stir in tomatoes and broth; bring to a simmer. Partially cover and simmer 10 minutes, stirring occasionally. 3. While sauce simmers, cook pasta according to package directions. Drain; return pasta to pan. Stir in 1 cup sauce and remaining 1 teaspoon oil. Spoon 1 cup pasta mixture onto each of 4 plates; top each serving with 3/4 cup remaining sauce, 2 tablespoons ricotta, and 1 tablespoon mint.

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