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Rigatoni with Lamb and Rosemary
Ingredients
| * | 2 tbls. olive oil |
| * | 2 tbls. margarine |
| * | 2 lbs. lamb shoulder, trimmed of fat, cut into bite-sized pieces |
| * | Salt and freshly ground black pepper |
| * | 4 large garlic cloves, minced |
| * | 2 tbls. fresh rosemary, chopped |
| * | 28-oz. can crushed plum (Roma) tomatoes with juices |
| * | 1/2 cup red wine |
| * | 1/2 cup water |
| * | 2 tsp. sugar |
| * | 1 lb. rigatoni |
| * | Freshly grated Parmigiano-Reggiano cheese |
Instructions
| 1 | Heat oil and margarine in a large dutch oven or casserole. Add lamb, season with salt and pepper and cook until browned. Remove lamb with a slotted spoon to a plate. |
| 2 | Add garlic and rosemary to pan juices. Cook over medium heat for 1-2 minutes. Stir in tomatoes, wine, water and sugar. Return lamb and any accumulated juices to casserole. Reseason with salt and pepper if necessary. |
| 3 | Bring to a boil. Reduce heat, cover and simmer over low heat, stirring occasionally, 1 hour until lamb is tender. |
| 4 | Cook rigatoni according to package directions. Drain thoroughly and place in serving bowl. Add tomato and lamb mixture and toss to combine. Top with cheese. |