Set the table before you start cooking because this lamb ragu will be done before you know it! Rich lamb ragu and al dente rigatoni are topped with savoury clouds of ricotta and delicious Parmesan.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Crushed Tomatoes with Garlic and Onion
Salt and Pepper*
Before starting, preheat your broiler to low. Wash and dry all produce.
Add 10 cups water and 2 tsp salt (use same for 4 ppl) in a large pot. Cover and bring to a boil over high heat. Meanwhile, peel, then cut carrot into 1/4-inch pieces. Peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic. Stir together the ricotta and half the parmesan in a small bowl. Season with salt and pepper, then set aside.
Heat a large oven-proof pan over medium-high heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then carrots and shallot. Cook, stirring occasionally, until slightly softened, 2-3 min. Add rigatoni to the large pot with boiling water. Cook, stirring occasionally, until tender, 11-12 min.
While rigatoni cooks, to the pan with veggies, add lamb. Cook, breaking up lamb into smaller pieces, until no pink remains, 2-3 min.** Add Italian Seasoning, garlic, crushed tomatoes, and vinegar. Season with salt and pepper. Reduce heat to medium. Simmer, stirring occasionally, until ragù thickens, 6-7 min.
While the ragu cooks, when rigatoni is tender, reserve 1/4 cup pasta water (dbl for 4 ppl), then drain. Add rigatoni and reserved pasta water to ragù mixture. Season with salt and pepper. Stir together to coat. Remove pan from heat.
Dollop ricotta mixture over ragu mixture, then sprinkle with remaining Parmesan. (NOTE: If you don't have an oven-proof pan, transfer the mixture to a 8x8-inch baking dish before assembling and broiling. Use a 9x13-inch baking dish for 4ppl.) Broil, in the middle of the oven, until the cheese melts and is golden-brown, 2-3 min.
Divide lamb ragù pasta between bowls.