Spring Lamb Ragu with Rigatoni – Satsuma Designs

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!

Today is a gift. Let's put a bow on it! 🎀
Find creative and sustainable living ideas to
celebrate big and small. I also help makers and retailers by sharing formulas for success.
💕 jennifer

sign up for Satsuma's email newsletter

CATEGORIES


DISCLOSURE


Satsuma Designs' blog features paid advertising banners, sponsored posts and affiliate links for some of the products mentioned in posts.
We only post about ideas and products we are excited about and opinions are always our own.

Comments