Ziti with Lamb Ragu
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 710
- Total Fat
- 28 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 76 milligrams
- Sodium
- 946 milligrams
- Carbohydrates
- 77 grams
- Dietary Fiber
- 7 grams
- Sugar
- 9 grams
- Protein
- 38 grams
- Total: 35 min
- Active: 30 min
Ingredients
3 tablespoons extra-virgin olive oil
1 onion, finely chopped
2 stalks celery, finely chopped
3 cloves garlic, minced
2 teaspoons minced fresh rosemary, plus more for topping
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 pound ground lamb
Kosher salt and freshly ground pepper
1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand
12 ounces ziti
Grated pecorino romano cheese, for topping
Directions
- Heat the olive oil in a large wide pot or dutch oven over medium-high heat. Add the onion and celery and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the garlic, rosemary and red pepper flakes and cook until softened, about 1 minute. Add the tomato paste and cook, stirring, until the vegetables are well coated, about 1 minute. Add the lamb, season with 3/4 teaspoon salt and a generous amount of pepper and cook, stirring occasionally, until no longer pink, about 4 minutes. Stir in the tomatoes and a big pinch of salt. Bring to a boil, then reduce the heat and simmer until thickened, 10 to 12 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Add the pasta to the sauce and cook, tossing, until combined and well coated, gradually adding some of the reserved cooking water if the sauce seems too dry; season with salt.
- Divide the pasta among bowls. Top with grated pecorino romano, a few grinds of pepper and rosemary.