Rich Lamb Ragu
with Basil Ricotta Clouds
Set the table first becasue this lamb ragout will be done in less than 25 mins! Ritch lamb ragout, aldente rigagtoni, dolloped with savoury clouds of ricotta, parmesan and basil.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Lamb
170 g
Rigatoni
(Contains Wheat)
1 tbsp
Tomato Paste
½ tsp
Chili Flakes
113 g
Carrot, chopped
56 g
Onion, chopped
100 g
Ricotta Cheese
(Contains Milk)
10 g
Basil
1 tbsp
Italian Seasoning
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
½ box
Tomato Passata
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
1 tbsp
Oil*
2 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Preheat your broiler to high (to broil the lamb ragout). In Step 3, use this heat guide to determine what spice level you prefer: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy!
Wash and dry all produce.* In a large pot, add 10 1/2 cups hot water and 2 tsp salt. Cover and bring to a boil over high heat. (NOTE: Use the same water and salt amount for 4 ppl!) Add the rigatoni to the boiling water. Cook, stirring occasionally, until tender, 11-12 min.
Meanwhile, heat a large oven-proof pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the onions and carrots. Cook, stirring occasionally, until the veggies slightly soften, 2-3 min. Add the lamb. Cook, breaking up the lamb into smaller pieces, until no pink remains, 2-3 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**)
Add Italian seasoning, tomato paste, 1/2 box passata (1 box for 4 ppl), 1 tbsp vinegar (dbl for 4 ppl) and 1/2 tsp chili flakes (dbl for 4 ppl) to lamb mixture. (NOTE: Reference heat guide in the Start Strong and adjust chili flake amount to your preference.) Season with salt and pepper. Reduce heat to medium. Simmer, stirring occasionally, until the ragù thickens, 6-7 min.
Meanwhile, when the rigatoni is tender, reserve 1/4 cup pasta water (dbl for 4 ppl), then drain. Add the rigatoni and reserved pasta water to the large pan with the lamb ragù sauce. Season with salt and pepper. Stir together to coat. Remove pan from heat.
Dollop the ragù mixture with the ricotta, then sprinkle over the parmesan. (NOTE: If you don't have an oven-proof pan, transfer ragù mixture to a 8x8-inch baking dish [9x13-inch baking dish for 4ppl] before assembling and broiling.) Broil assembled ragù mixture in the middle of the oven, until the cheese melts and is golden-brown, 2-3 min.
Divide the lamb ragù pasta between bowls and tear over the basil leaves.
