RIGATONI WITH LAMB RAGU
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add half of the lamb and cook, turning, until browned, 8 to 10 minutes; remove to a plate. Repeat with the remaining lamb; remove to the plate.
- Add the tomato paste to the pot and cook, stirring, until well combined, about 1 minute. Add 6 cups water and 1 teaspoon salt, then return the lamb to the pot. Cover and simmer, stirring occasionally, until the meat is very tender and falling off the bones, 2 to 2 1/2 hours.
- Remove the lamb using tongs and transfer to a large bowl. Shred the meat, discarding the bones and excess fat, then return the meat to the pot. Simmer, uncovered and stirring occasionally, until the sauce thickens, 45 to 60 minutes.
- Meanwhile, bring a separate large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Add the pasta and 1/2 cup reserved cooking water to the sauce. Cook, stirring, until coated, about 1 minute, adding more pasta water as needed to loosen. Remove from the heat and stir in the mint and lemon zest; season with salt and pepper. Divide among bowls and top with more mint and lemon zest.
BAKED RIGATONI WITH SAUSAGE
Provided by Giada De Laurentiis
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
- For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
- Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
- Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.
LAMB RAGU WITH MINT
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- Meanwhile, in a large skillet warm the olive oil over high heat. Add the shallots and the garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook until the lamb has browned and the juices have evaporated. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon. Simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes. Add the mint and ricotta and stir until mixed. Add the pasta and stir to coat. Serve immediately.
LAMB RAGU
A hearty meat sauce, redolent with the rich taste of lamb. Serve with a chunky tubular pasta like rigatoni, or with gnocchi. Adapted from a recipe by Chichi Wang at Serious Eats. http://bit.ly/cx7JaR
Provided by DrGaellon
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy pot, heat the fat or oil until it just begins to shimmer. Add onions and sweat gently until soft, about 5 minutes.
- Add ground lamb and spices. Cook, stirring often, until lamb is no longer pink and most of the moisture has evaporated, about 5 minutes.
- Add the wine, the tomatoes (with their juices), and the stock. Bring to boil, reduce to a simmer, cover partially and cook until liquid is reduced, 25-30 minutes.
Nutrition Facts : Calories 421, Fat 31.2, SaturatedFat 13.7, Cholesterol 87.4, Sodium 744, Carbohydrate 11.4, Fiber 2.5, Sugar 5.8, Protein 20.2
BAKED RIGATONI
Make and share this Baked Rigatoni recipe from Food.com.
Provided by Jimijoe 43
Categories Meat
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Cook rigatoni.
- Drain.
- Brown ground beef.
- Drain grease.
- Mix ground beef, spaghetti sauce, 1 1/2 cups mozzarella.
- cheese and ricotta cheese together with rigatoni noodles.
- Pat mixture in a 13" x 9" pan.
- Sprinkle with remaining 1/2 cup of mozzarella cheese.
- Sprinkle some grated parmesan cheese on top.
- Cover with foil.
- Bake at 375 degrees for 30 minutes.
BAKED RIGATONI
This is a very simple, delicious, quick dinner. Choose either meat or soy meat to accomodate more people.
Provided by veggie Jen
Categories Lunch/Snacks
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375. Spray 13 x 9 baking dish with cooking spray. Cook rigatoni according to package. If making sausage, cook over med-high heat 5-7 minutes. In baking dish layer half each of pasta, sausage or soy meat, sauce and cheese. Repeat layers. Bake 35-40 minutes or until hot and cheese is golden brown.
Nutrition Facts : Calories 660.3, Fat 38.3, SaturatedFat 14.7, Cholesterol 98.5, Sodium 1684.6, Carbohydrate 40.8, Fiber 4.1, Sugar 11, Protein 37.4
RIGATONI WITH BRAISED LAMB RAGù
Categories Lamb Mushroom Onion Pasta Tomato Braise Lamb Shank White Wine Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Heat oil in heavy large ovenproof pot over high heat. Sprinkle lamb shanks with salt and pepper. Add to pot and brown on all sides, about 12 minutes. Transfer lamb shanks to platter. Add onions, mushrooms, garlic, basil, rosemary and crushed red pepper to pot and sauté until vegetables are tender, about 8 minutes. Return lamb to pot. Add wine and boil until liquid has evaporated, about 6 minutes. Add 3 cups beef stock and tomatoes to pot; return to boil.
- Cover pot, transfer to oven and bake until lamb is tender, about 1 1/2 hours. Using tongs, transfer lamb to large bowl. Cool 10 minutes. Cut meat off bones into generous 1/2-inch pieces (discard bones). Return meat to sauce. Season to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold; cover and keep refrigerated. Rewarm over medium-low heat before continuing.)
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Transfer pasta to large serving bowl. Spoon sauce over pasta. Serve, passing Parmesan cheese separately.
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HEARTY LAMB RAGù WITH RIGATONI RECIPE - MICHAEL WHITE
From foodandwine.com
5/5 Total Time 2 hrs 15 minsServings 4-6
- In a medium enameled cast-iron casserole, heat 1/4 cup of the olive oil until shimmering. Add the carrots, onion and red bell pepper and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 12 minutes. Using a slotted spoon, transfer the vegetables to a plate.
- Heat the remaining 2 tablespoons of oil in the casserole. Add the pancetta and stir once or twice over moderately high heat until sizzling. Add the lamb and cook, stirring occasionally, until the liquid has evaporated and the meat is browned, 10 minutes. Return the vegetables to the casserole. Add the red wine and simmer until evaporated, scraping up any browned bits from the bottom of the casserole. Add the tomatoes and their juices, the chicken stock, bay leaf and crushed red pepper. Season with salt and black pepper and bring to a boil. Reduce the heat to moderately low, cover partially and simmer, stirring occasionally, until the lamb is very tender, 1 1/2 hours. Discard the bay leaf.
- In a large pot of boiling salted water, cook the rigatoni until al dente. Drain the rigatoni and toss with half of the lamb ragù. Serve the pasta in large bowls, passing the remaining lamb ragù and the Pecorino cheese at the table.
BAREFOOT CONTESSA | BAKED RIGATONI WITH LAMB RAGù
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- Heat the olive oil in a medium (10 to 11-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the onion, carrots, and fennel and sauté for 10 minutes, stirring occasionally, until the vegetables begin to brown. Add the lamb, garlic, and fennel seeds and cook for 8 minutes, breaking up the lamb with a wooden spoon, until no longer pink. Stir in the tomato paste, tomatoes, 2 cups of the wine, the oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer, partly covered, for 40 minutes, stirring occasionally. Off the heat, stir in the remaining ½ cup of red wine.
- Preheat the oven to 350 degrees. Bring a large pot of water to a boil, add 2 tablespoons salt and the rigatoni and cook according to the directions on the package, until barely al dente. Drain.
- In a large bowl, whisk together the eggs and cream. Add the rigatoni and toss well. Grate half of the mozzarella on a box grater and add it to the rigatoni mixture. Add the lamb mixture, 2 teaspoons salt, and 1 teaspoon black pepper and toss well.
- Transfer a 10 × 14 × 2-inch baking dish and sprinkle with the Parmesan. Slice the remaining mozzarella and arrange it on top. Bake for 40 to 45 minutes, until the sauce is hot and bubbling and some of the pasta is crusty on top. Sprinkle parsley evenly on top. Serve hot.
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