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How To make Rigatoni with a Sauce Of Lamb and Pine Nuts
1 Whole onion
chopped
3 tb Olive oil
2 Cloves garlic :
chopped
1/2 lb Lamb ground
1 t Dried oregano
2 tb Fresh parsley :
chopped
1 tb Tomato paste
1 c Chicken broth
Salt and freshly ground Black pepper to taste 1 lb Rigatoni (durum wheat
Pasta) 1/4 c Fresh mint leaves :
Chopped 3/4 c Feta cheese crumbled
1 1/2 tb Olive oil :
optional
3 tb Pine nuts -- toasted
In a heavy saucepan, saute the onion in the 3 Tablespoon. oil over low heat for 3 to 4 min. Add the garlic and cook, stirring, for less than a minute; then add the lamb and oregano. Cook the lamb over high heat, stirring frequently to break up the lumps, until it has just lost its raw color. Stir in the parsley, tomato paste and chicken broth. Season with salt and pepper. Bring to a simmer, place cover on slightly askew and cook over low heat for 15 min. While the sauce is cooking, bring a large kettle of water to a boil. When the water is boiling furiously, add 1 Tablespoon. salt; add the rigatoni and stir once or twice. Boil the pasta for 8 to 10 min., or until tender-firm to the bite. Turn the pasta into a colander, drain well, then transfer to a large warmed bowl. Pour over the sauce, add the mint, feta cheese, pine nuts, and optional 1 1/2 Tablespoon. of olive oil.
Toss again and serve piping hot. Recipe By : Washington Post, 9/27/95
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INGREDIENTS:
●8 ounces whole-wheat rigatoni, rotini or penne
●4 ounces ground lamb or lean ground beef
●2 cloves garlic, chopped
●1/4 teaspoon fennel seed
●1 1/2 cups diced eggplant
●1 teaspoon extra-virgin olive oil
●1 8-ounce can no-salt-added tomato sauce
●1/2 cup red wine
●1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
●1/4 teaspoon salt
●1/4 teaspoon freshly ground pepper
●1 teaspoon pine nuts, toasted (see Tip)
●1/4 cup crumbled feta,
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