Lamb Ragu with Elbow Veggie Pasta
Ready In:
25 min
Servings
6
Good For:
Dinner
Ingredients
– 2 tbs olive oil
– 1/2 large red onion, thinly sliced
– 1 cup sliced mushrooms
– 12 oz ground lamb
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp chili flake
– 2 tbs tomato paste
– 1 cup fresh cherry tomatoes
– 2 cups tomato sauce or San Marzano tomatoes
– 1/2 cup stock
– 2 cups fresh baby spinach & kale blend
– 1 box elbow veggie pasta
– Salt and pepper to taste
– Freshly grated parmesan cheese
– 1/2 large red onion, thinly sliced
– 1 cup sliced mushrooms
– 12 oz ground lamb
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp chili flake
– 2 tbs tomato paste
– 1 cup fresh cherry tomatoes
– 2 cups tomato sauce or San Marzano tomatoes
– 1/2 cup stock
– 2 cups fresh baby spinach & kale blend
– 1 box elbow veggie pasta
– Salt and pepper to taste
– Freshly grated parmesan cheese
Step by Step Instructions
Step 1
In a large skillet, heat olive oil over medium heat. Add red onions and mushrooms and caramelize for 7-8 minutes, stirring every few minutes. Season with salt and pepper.
Step 2
Create a hole in the middle of the skillet by pushing the onions and mushrooms to the outsides of the pan, then add ground lamb. Season with salt, pepper, garlic powder, paprika and chili flake. Break the lamb up with a wooden spoon and cook through.
Step 3
Add tomato paste and cook until you obtain a deep red color, approximately 3 minutes. Add cherry tomatoes and jarred tomato sauce or San Marzano tomatoes. Use stock to thin out your sauce to the desired viscosity.
Step 4
Cook your pasta in salted boiling water until al dente. Drain and combine with ragu. Add in a handful of baby greens at the end and allow to wilt. Garnish with freshly grated parmesan cheese.
