Page 52 - 201415_TOH_Cookbook

LAMB RAGU
SCARPELLI/FOY FAMILY, HANOVER, MA
INGREDIENTS
Serves 6
3 garlic cloves 2 tablespoons stemmed fresh rose- mary 1/4 cup olive oil 2 bay leaves 2 red bell peppers, stemmed, seeded and diced 1 pound ground lamb 2/3 cup dry white wine 1 (28-ounce) can crushed plum toma- toes Salt Ground black pepper 1 teaspoon dried red pepper flakes (optional) 1 pound rigatoni or ziti Grated good-quality cheese, such as Parmesan
“There is something about the use of lamb and rosemary that makes this meat sauce something special.” Jeanne Foy
PREPARATION
1. Mince the garlic and rosemary together. In a large saucepan over medium heat, warm the olive oil. Add the garlic, rosemary, and bay leaves until the garlic softens but before it browns.
2. Stir in the peppers and cook until soft, about 5 minutes. Stir in the lamb and gently brown, breaking up the meat with a wooden spoon as it cooks, 6 to 9 minutes. Turn the heat to medium high and pour in the wine. Cook, stirring, until most of the wine has evaporated. Stir in the tomatoes and season with salt, pepper and dried red pepper flakes to taste. Cover, lower the heat to
a simmer, and cook for at least 30 minutes to meld the flavors. Re- move the bay leaves.
3. In a pot of boiling, salted water, cook the pasta according to the instructions on the package until al dente, 8 to 10 minutes. Drain well and return to the pot. Add the ragu and stir until the pasta is evenly coated. Divide the pasta among 6 plates. Sprinkle cheese on top to finish.
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