Spring Lamb Ragu with Rigatoni

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!

HELLO THERE!

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