
Rigatoni with Lamb and Rosemary
Makes 6 servingsIngredients
* | 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. |