Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meat entree Pastas and
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
