Lamb Ragu

We were thinking about what we wanted to make with the ground lamb and remembered Giada’s Lamb Ragu with Mint. Here is our version-

Olive Oil

2 shallots

1 clove garlic

2 lbs Ground Lamb

1.25 cups of Red Wine

2 Jars Newsman Own Marinara Sauce

1/2 cup of Ricotta Cheese

Mint

Mezzo Rigatoni

 

1. Heat the oil, had the chopped shallots and garlic and cook until softened (about 3 minutes). Start the pasta, cook 8-10 minutes

2. Add the Lamb and brown

3. Add Wine and reduce until about half the liquid remains

4. Stir in the Marinara and reduce hit to low, simmer for 10 minutes

5. Stir in Ricotta and Mint, add salt and pepper.

6. Add in cooked pasta, stir to combine and serve immediately.

 

This was very hearty and delicious and would be at least $20 in a restaurant!

 

 

For some veggies I made a salad with broccoli slaw, mixed greens, currants, sunflower seeds, cucumbers, and some raw parsnips. A big bowl of beautiful veggies, my kind of salad.

 

 

Dessert was even better, I bought a Ginger Bar mix at the market and made it to enjoy after our hearty dinner and to bring a few into work. These bars are amazing! All it takes is butter and some cool water and instant party hit I added a tiny bit of caramel apple dip and micro waved it for 10 seconds, pure heaven.