Spring Lamb Ragu with Rigatoni
Here's a tasty weeknight meal that the kids will love! Spring lamb ragu with rigatoni topped with mint and ricotta cheese. I riffed on Giada's Lamb Ragu with Mint on the Food Network website. I added more veggies and omitted the wine to make it extra kid friendly.
Here's what you need for Spring Lamb Ragu with Rigatoni
- 1 package Gluten Free pasta - rigatoni from Manini's in Seattle is our favorite
- 1.5 lb ground lamb
- 2 Tbs olive oil
- 1 small chopped onion
- 1 medium chopped shallot
- 1 medium grated carrot
- 2 pressed garlic cloves
- 2 containers of your favorite jarred marinara or home made marinara
- 1/2 c chopped mint leaves
- 1/2 c whole milk ricotta
Here's how to make your own Spring Lamb Ragu with Rigatoni
Start by swirling your olive oil into a dutch oven or large pot.
Add your chopped onions and shallots and cook for a few minutes until soft.
Add your carrots and garlic and cook for a few more minutes.
Add your lamb to brown for about 8-10 minutes.
Spoon out the extra grease and set aside to harden and throw out later.
Add your marinara and simmer for 10-20 minutes.
Meanwhile, cook your pasta to your desired tenderness.
Serve lamb ragu over rigatoni and top with mint and ricotta.
Serve with a green salad - enjoy!
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