Rigatoni with Lamb Bolognese

Name: Rigatoni with Lamb Bolognese
Yield: 4
Ingredients: 12 oz. rigatoni; 1 onion, chopped; 1 carrot, chopped; 2 to 3 cloves garlic, chopped; 8 oz. sliced cremini mushrooms; 1 lb. ground lamb; 2 tbsp. fresh thyme leaves; 2 tbsp. olive oil; 1/2 cup red wine; 1 can (15 oz.) crushed tomatoes; 1/2 cup grated Parmesan

Author:: Rachael Ray Every Day
Publish date:: Dec 11, 2017

Recipe by Rebecca Jurkevich

4Servings

Ingredients

12 oz. rigatoni
1 onion, chopped
1 carrot, chopped
2 to 3 cloves garlic, chopped
8 oz. sliced cremini mushrooms
1 lb. ground lamb
2 tbsp. fresh thyme leaves
2 tbsp. olive oil
1/2 cup red wine
1 can (15 oz.) crushed tomatoes
1/2 cup grated Parmesan

Preparation

Cook pasta in boiling salted water until al dente. Drain, reserving 1/2 cup cooking water. In large skillet, cook onion, carrot, garlic, mushrooms, lamb, and thyme in oil over medium-high, stirring often, until lamb is browned, 10 minutes; season. Stir in wine, then tomatoes. Simmer over medium for 10 minutes. Toss in pasta, cooking water, and cheese.