Lamb with Farfalle and Mint

Night three this week for making a big dinner! I love cooking at home and its nice to do so when Mike is home. As we paged our way through the Cooking Light this was the last recipe that we knew we had to try. Now that our local grocery store carries ground lamb we figured it would be easier to make the Lamb Farfalle with Mint. We don’t eat a lot of pasta but when we do I want it to have that super homemade taste and be hearty. This recipe hit the spot, great sauce and the noodles really paired well with it. This will go in the make again pile

 

Since the recipe called for white wine we served a Vouvray, one of the few white wines I like. It is not oaky like a Chardonnay and has just a bit of sweetness that would stand up to the acidity of tomatoes and the full flavor of lamb. Vouvray will always be my go to white (besides something sparkling)

 

 

 

 

Ingredients

 

• 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

 

Preparation

 

1. 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.

2. 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.

3. 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.