Side Items

Pappardelle with Lamb Ragu` is for Dinner.

Pappardelle with Lamb Ragu` takes 30 minutes to prepare.

Pappardelle with Lamb Ragu` takes 50 minutes to cook.

Pappardelle with Lamb Ragu` makes 8 servings.

The ingredients for Pappardelle with Lamb Ragu` are:

3 tablespoons extra-virgin olive oil-reserve 1 Tbsp
1 carrot, finely diced
1 onion, finely diced
1 celery rib, finely diced
1 1/2 pounds ground lamb
2 teaspoons ground coriander
1 teaspoon ground fennel seeds
1/2 teaspoon ground cumin
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
Salt and freshly ground pepper
1 tablespoon tomato paste
1/2 cup dry red wine
One 28-ounce can diced tomatoes-no salt added
1 1/4 cups chicken stock or low-sodium broth
3/4 pound pappardelle (egg pasta)
3/4 cup fresh ricotta cheese-part skim milk
2 tablespoons chopped mint

Here is how you make Pappardelle with Lamb Ragu`:

In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion ,and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the lamb, coriander, fennel, cumin, rosemary and thyme; season with salt and pepper. Cook, stirring to break up the lamb until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes.In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the remaining 1 tablespoon of oil and toss over low heat. Serve the pasta in bowls, topped with the ricotta and mint.Serving Size: make 8 - 3/4 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user CHEFJUNE.

The nutritional information for Pappardelle with Lamb Ragu` is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 489.8

• Total Fat: 23.5 g
• Cholesterol: 79.1 mg
• Sodium: 210.7 mg
• Total Carbs: 43.5 g
• Dietary Fiber: 4.6 g
• Protein: 22.0 g