Lamb Ragu

"From Mark Bittman's NY Times column. Fast and original. I now keep frozen ground lamb in my freezer for a great fast meal. Prep time is a huge guess."
 
Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Chop or crush tomatoes.
  • Heat olive oil over medium heat. Cook onion until translucent.
  • Boil water for pasta.
  • Add lamb to onion, breaking up clumps. Cook until no longer red, about 5 minutes.
  • Add tomatoes to lamb and onions. Simmer.
  • (This is where you can stop and freeze for a couple of weeks or keep covered in fridge for a few days. If you do this, reheat and then continue from here.).
  • Boil pasta (I think fresh would be good, too).
  • Add cream, or half-and-half or milk to lamb/tomato pan. Salt and pepper as needed. Cook until sauce is thick, but not dry.
  • Drain pasta and toss with sauce some cheese. Serve extra cheese at the table.
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RECIPE MADE WITH LOVE BY

@Tomo TheCat
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  1. Tomo TheCat
    From Mark Bittman's NY Times column. Fast and original. I now keep frozen ground lamb in my freezer for a great fast meal. Prep time is a huge guess.
     
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