Lamb Ragout and Pasta – a delicious recipe with penne pasta, olive oil, onion, ground lamb, white wine, rosemary. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cook pasta according to package directions.
2
Drain.
3
Heat oil in a 3-quart soup pot over high heat until hot.
4
Reduce heat.
5
Add the onion.
6
Cook and stir until tender but not brown.
7
Add the ground lamb.
8
Cook and stir until browned.
9
Stir in the wine and rosemary.
10
Simmer until the wine evaporates.
11
Meanwhile, pour the undrained tomatoes into a bowl and crush the tomatoes with your hands.
12
Add the tomatoes to the soup pot.
13
Bring to a boil.
14
Reduce heat and simmer until the juices are pretty well evaporated and the ragout is thick, about 30 minutes.
15
Season to taste with salt and pepper.
16
Serve ragout over pasta.
17
Sprinkle with Romano cheese.
754
kcal
Calories
33
g
Fat
71
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 12 ounces dried penne pasta, 2 tablespoons olive oil, 1/2 cup finely chopped onion, 1 pound ground lamb, and more.
Yes, Lamb Ragout and Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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