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Abruzzese Lamb and Red Pepper Ragù with Penne

Yield 8 servings (serving size: 1 1/2 cups)

Ingredients

  • 1 tablespoon olive oil
  • 2 cups finely chopped red onion
  • 1 1/2 cups chopped yellow bell pepper
  • 1 1/2 cups chopped red bell pepper
  • 4 teaspoons minced garlic cloves
  • 12 ounces lean ground lamb
  • 1 cup dry red wine
  • 1 cup canned crushed tomatoes
  • 1/4 cup chopped fresh flat-leaf parsley, divided
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 4 bay leaves
  • 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
  • 8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta or other short pasta)
  • 1/2 cup (2 ounces) grated fresh Pecorino Romano cheese

Nutrition Information

  • calories 368
  • caloriesfromfat 26 %
  • fat 10.6 g
  • satfat 4 g
  • monofat 4.4 g
  • polyfat 1.5 g
  • protein 18.8 g
  • carbohydrate 50.8 g
  • fiber 4.1 g
  • cholesterol 35 mg
  • iron 3 mg
  • sodium 520 mg
  • calcium 110 mg

How to Make It

  1. Heat oil in a large Dutch oven over medium heat. Add onion, bell peppers, and garlic. Cover and cook 12 minutes, stirring occasionally. Remove onion mixture from pan.

  2. Add lamb to pan; cook over medium heat until browned, stirring to crumble. Drain. Wipe drippings from pan with a paper towel. Return onion mixture and lamb to pan. Add wine; bring to a boil. Cook 10 minutes or until liquid almost evaporates.

  3. Add tomatoes, 3 tablespoons parsley, salt, crushed red pepper, bay leaves, and broth; bring to a boil. Reduce heat; simmer 10 minutes. Discard bay leaves. Add pasta and cheese; toss to coat. Sprinkle with 1 tablespoon parsley.