Rigatoni with a Sauce of Lamb and Pine Nuts

Rigatoni with a Sauce of Lamb and Pine Nuts Ingredients

1 Whole onion -- chopped	Black pepper -- to taste
3 tb Olive oil	1 lb Rigatoni (durum wheat
2 Cloves garlic -- chopped	Pasta)
1/2 lb Lamb -- ground	1/4 c Fresh mint leaves --
1 ts Dried oregano	Chopped
2 tb Fresh parsley -- chopped	3/4 c Feta cheese -- crumbled
1 tb Tomato paste	1 1/2 tb Olive oil -- optional
1 c Chicken broth	3 tb Pine nuts -- toasted
Salt and freshly ground

Instructions for Rigatoni with a Sauce of Lamb and Pine Nuts

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. Toss again and serve piping hot. Posted to MM-Recipes Digest V3 #199 Date: Tue, 09 Jul 1996 09:39:38 -0500 From: Sharon Recipe By : Washington Post, 9/27/95

Main Ingredient: LambCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Chicken Broth	Feta	Garlic	Lamb
Mint	Olive Oil	Onion	Oregano
Parsley	Pasta	Pine Nut	Salt
Tomato	Wheat

Meat entree Pasta Chicken Chicken Broth Garlic Olive oil Cheese Onion Oregano Parsley Pine Nuts Tomato Lamb

for flavor and categorization

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