A classic flavor combination, lamb and mint meet bow-tie pasta for a hearty weeknight meal.
4 teaspoons extra-virgin olive oil, divided
8 ounces lean ground lamb
3/4 teaspoon kosher salt, divided
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
1 teaspoon minced fresh rosemary
2 garlic cloves, minced
1/2 cup dry white wine
1/8 teaspoon freshly ground black pepper
1 1/2 cups canned crushed tomatoes, undrained
1/2 cup fat-free, less-sodium chicken broth
8 ounces uncooked farfalle (bow-tie pasta)
1/2 cup part-skim ricotta cheese
1/4 cup small fresh mint leaves
How to Make It
Heat 1 teaspoon oil in a large skillet over medium-high heat. Add lamb; cook 5 minutes, stirring to crumble. Remove lamb from pan with a slotted spoon; sprinkle with 1/4 teaspoon salt. Discard drippings from pan. Reduce heat to medium-low. Add 2 teaspoons oil, onion, and carrot; cook 5 minutes or until tender, stirring occasionally. Add rosemary and garlic; cook 1 minute, stirring constantly.
Return lamb to pan; add wine. Increase heat to medium-high; cook for 3 minutes or until liquid almost evaporates. Add remaining 1/2 teaspoon salt and pepper. Stir in tomatoes and broth; bring to a simmer. Partially cover and simmer 10 minutes, stirring occasionally.
While sauce simmers, cook pasta according to package directions. Drain; return pasta to pan. Stir in 1 cup sauce and remaining 1 teaspoon oil. Spoon 1 cup pasta mixture onto each of 4 plates; top each serving with 3/4 cup remaining sauce, 2 tablespoons ricotta, and 1 tablespoon mint.
I made this last night, with a few modifications. I added a stalk of
diced celery and 2 tbsp of tomato paste with the onion, carrot, garlic
and herbs. I also added about 2 tsps of chopped kalamata olives before
deglazing with the wine, then added the tomatoes and broth. I also added
about 3 tbsp of ricotta to the mix and let it simmer for about an hour
before serving over penne. By roasting the tomato paste with the meat,
herbs and veggies it created a deeper, hearty dish, adding the ricotta
to the sauce it made a rich, creamy flavor that was very delicious!
Omitted the mint since the kalamata olives changed the course of the
I don't bother wiping out the fat remaining in the pan after browning the lamb, I just use it for the onion and carrot and then omit the remaining 3 teaspoons of olive oil. The ricotta and mint are a nice touch. We don't have this too often as my teen isn't a huge fan of ground lamb, but one could easily substitute beef. Served along with a tossed green side salad. Very filling.
this was an easy recipe, but the flavor was disappointing. i think this was due to only ten minutes of cooking. flavors were bright, but no depth. i did like the ricotta, nice touch, along with the mint.
Liked this a lot, though I agree that some advance prepping of carrots is needed. One question: HOW COME RECIPES IN FEBRUARY CALL FOR FRESH MINT? I live in Baltimore. In my front and back yards I have incredible amounts of fresh mint during warm months--it's actually a delicious but invasive weed --but in February? Do people north of the Carolinas buy it in a supermarket? To me that would be like buying dandelions.
Great weeknight dish. It was easy to prepare and very tasty. I love anything that ends with ricotta. I also would double it, as it just feed four of us. My sons and husband would have ate more if there were more to eat.