Rigatoni with Lamb Bolognese
- 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.