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Italian   -   Rigatoni Al Ragu   adapted from classic pasta

Description  
Ingredients
  • 1 Pound Rigatoni
  • 1 Ounce Dried Porcini Mushrooms -- rehydrated & chopped
  • 2 Tablespoons Olive Oil
  • 3 Tablespoons Butter
  • 1 Medium Yellow Onion -- chopped
  • 1 Medium Carrot -- chopped
  • 3 Stalks Celery -- chopped
  • 1/2 Teaspoon Dried Rosemary
  • 2 Teaspoons Juniper Berries
  • 3/4 Pound Ground Lamb
  • Salt And Pepper -- to taste
  • 1/3 Cup Dry White Wine
  • 1 Can Tomatoes -- chopped
  • 1/2 Cup Parmigiano-Reggiano Cheese -- granulated
Directions 1. Saute in butter & olive oil; onion, carrot, celery, rosemary & juniper berries.
2. When onion is brown, add meat, salt & pepper and wine.
3. When wine has reduced to half, add porcini, tomatoes & 1 cup of water.
4. Boil, reduce heat, simmer 2 hours, stirring occasionally.
5. Cook pasta as directed, combine and serve topped with cheese.
Serves 4
Time to Make 0:00



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