Rigatoni with Lamb Ragù

Rigatoni with lamb (or beef) ragù is my go to recipe when I don’t feel like doing much of an effort. Throw everything in one pot, wait 30 minutes, boil some pasta, and you’re done! And it tastes like you’ve spent hours making it! It is so comforting, filling, and flavorful. It’s one of my signature dishes now and is always a winner! 

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Rigatoni With Lamb Ragù

Yield: 4

Author: Yasmeen's Kitchen Diary

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 80 ml (⅓ cup) olive oil
• 1 large (or 2 medium-sized) onion
• 500 g ground lamb
• 60 ml (¼ cup) balsamic vinegar
• 1 can (800 g) crushed tomatoes
• 1 tbsp chopped rosemary
• 2 garlic cloves
• ¼ tsp chili flakes
• Salt and pepper, to taste
• Parmesan cheese or Romano cheese
• Rigatoni, or any pasta of your choice!

Instructions

1. In a pot, add half of the olive oil.
2. Cook onions until translucent.
3. Brown ground lamb and season with salt and pepper.
4. Deglaze the pan with the balsamic vinegar and reduce until almost evaporated.
5. Stir in crushed tomatoes and water.
6. Add herbs of your choice – I recommend Italian seasoning and bay leaf.
7. Leave to simmer for 30 minutes to an hour, skimming any fat that rises to the top.
8. In the reserved olive oil, add minced garlic, chopped fresh rosemary, and chili flakes.
9. Fry the mixture for 3 minutes – until fragrant.
10. Add fried mixture to the ragu.
11. Serve the ragu with rigatoni pasta or any starch of your choice.
12. Finish it off with freshly shaved Parmesan cheese.

Nutrition Facts

Calories

640.32

Fat (grams)

45.67

Sat. Fat (grams)

14.22

Carbs (grams)

19.34

Fiber (grams)

2.01

Net carbs

17.32

Sugar (grams)

5.51

Protein (grams)

36.51

Sodium (milligrams)

361.56

Cholesterol (grams)

129.69

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Rigatoni, lamb, ground meat, easy recipe, quick recipe, italian

Main Course

Italian