Rigatoni with Lamb Bolognese

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rigatoni with lamb bolognese

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.