Amazing lamb ragu

This dish is scrumptious!!! You have got to try it and see the look of love on the faces of your eaters!! Comforting and bursting with flavor, it’s a perfect Fall dish. This is the kind of dish that makes you want to crawl right inside of it, cuddle up and sigh. Really. And it’s quick, easy and special enough for guests!

PASTA WITH CREAMY LAMB RAGU & MINT
– serves 4

2 tablespoons olive oil
1 large onion, chopped
5 cloves garlic, minced
Salt and freshly ground black pepper
1 pound ground lamb
1 28-ounce can San Marzano tomatoes, crushed by hand, with liquid
1/2 cup heavy cream
1 pound dried penne pasta or Girelle as pictured
2 – 3 tbs. fresh chopped mint (or parsley if you don’t have mint)
Freshly grated Pecorino Romano

Warm olive oil in a medium skillet and turn heat to low. A minute later, add onion and cook, stirring occasionally, until it becomes translucent, about 10 – 12 minutes. Meanwhile, set a pot of water to boil for pasta and salt it.

When onion is ready, add lamb and garlic to skillet and cook, stirring to break up any clumps, until all traces of red are gone, about 5 minutes. Add tomatoes and their juice to lamb mixture, then adjust heat so it simmers briskly, constantly. The sauce should thicken.

Put pasta in boiling water and cook to al dente – usually 1-2 minutes less than package directions.

Taste and salt and pepper your sauce. Take the sauce off the heat, add cream, stirring completely. When pasta is done, drain well, toss it with sauce, some grated Pecorino Romano cheese and half the mint or parsley. Sprinkle the remaining chopped mint or parsley on top to finish the dish. Pass more cheese at the table.

With more grated Pecorino Romano cheese and cracked black pepper