55 minutes•Easy•Serves 4
Lamb & Tomato Ragu with Gluten-Free Penne
By @chef18
A hearty and flavorful dish featuring ground lamb simmered in a rich tomato and Cabernet Sauvignon sauce, served over gluten-free penne pasta. Perfect for a comforting and satisfying meal.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●1 tablespoon olive oil
- ●1 pound ground lamb
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/2 teaspoon ground cumin
- ●1/4 teaspoon ground coriander
- ●1 pound fresh tomatoes
- ●1/2 cup Cabernet Sauvignon
- ●1 pound gluten-free penne pasta
- ●1/4 cup fresh parsley, mint, or basil
- ●to taste Grated Parmesan cheese
Instructions
- 1Bring a large pot of salted water to a boil for the pasta.
- 2Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground lamb, salt, pepper, cumin, and coriander (if using). Cook, breaking up the lamb with a spoon, until browned and cooked through. Retain all rendered lamb fat and the measured olive oil in the pan; do not drain them. This version includes the rendered fat in the sauce.
- 3Add the chopped tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes begin to break down and release their juices, about 5-7 minutes.
- 4Pour in the Cabernet Sauvignon and bring to a simmer. Reduce the heat to low, cover, and let simmer for 15 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded.
- 5While the sauce is simmering, add the gluten-free penne pasta to the boiling water and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta water before draining.
- 6Drain the pasta and add it to the skillet with the lamb ragu. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water to loosen it.
- 7Serve immediately, garnished with fresh parsley, mint, or basil and grated Parmesan cheese (if using).
Recipe details
- Category
- Main course
- Preparation
- 10 minutes
Estimated total: 55 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Chop tomatoes and prepare seasonings: 5 min planning allowance (simple_prep)
- Boil pasta water: 10 min planning allowance (boil_heat)
- Heat measured olive oil: 3 min planning allowance (pan_preheat)
- Brown lamb retaining all fat: 8 min planning allowance (sear_batch)
- Bring wine sauce to simmer: 3 min planning allowance (sauce_heat)
- Cook dry gluten-free penne: 10 min planning allowance (pasta_gluten_free_penne)
- Reserve pasta water drain and toss into ragu: 3 min planning allowance (mix)
- Serve with chosen parsley: 2 min planning allowance (garnish)
- Gluten-free penne: chosen 10 min planning allowance from Barilla's gluten-free penne standard cooking-time chart, separate from the generic USDA nutrient reference. Brand, formulation and doneness vary; follow the actual package. This does not identify the recipe's brand (https://www.barillaforprofessionals.com/media/en-us/filer_public/2d/29/2d294121-4779-47ec-ad7b-d0aed566809e/barilla_for_professionals_double_cooking_dry_pasta.pdf).
- Cooking overlaps preparation or other cooking; a separate cooking subtotal is omitted.
- Two pots assumed as written: pasta cooking overlaps the covered sauce simmer. All rendered fat is retained by owner approval. The separate gluten-free penne time is a planning reference, not proof of the unnamed pasta brand.
- olive oil: USDA tablespoon portion weight
- salt: USDA tsp portion weight
- Table salt; unknown quantity means sodium is omitted, not guessed.
- black pepper: USDA tsp, ground portion weight
- USDA black pepper; documented seasoning allowance applies only to to-taste/pinch amounts.
- ground cumin: USDA tsp, whole portion weight
- Used cumin seed reference for ground cumin.
- ground coriander: USDA tsp portion weight
- Used coriander seed reference for ground coriander.
- Cabernet Sauvignon: USDA fl oz portion weight
- Used generic red table wine for Cabernet Sauvignon. No alcohol evaporation adjustment is made, energy may be overestimated.
- Used gluten-free corn pasta for gluten-free penne pasta.
- fresh parsley, mint, or basil: USDA cup chopped portion weight
- Used fresh parsley as the first option for 'fresh parsley, mint, or basil'.
- Excludes optional Grated Parmesan cheese
- Grated Parmesan cheese: original amount “to taste”; interpreted as “4 tbsp”. Recipe Studio chosen allowance: grated Parmesan finishing amount = 1 tbsp per serving; estimate, not a measured amount or universal conversion.
- olive oil: 13.5 g · USDA reference 171413
- ground lamb: 453.59 g · USDA reference 174370
- salt: 3 g · USDA reference 173468
- black pepper: 0.57 g · USDA reference 170931
- ground cumin: 1.05 g · USDA reference 170923
- ground coriander: 0.45 g · USDA reference 170922
- fresh tomatoes: 453.59 g · USDA reference 170457
- Cabernet Sauvignon: 117.6 g · USDA reference 173190
- gluten-free penne pasta: 453.59 g · USDA reference 168899
- fresh parsley, mint, or basil: 15 g · USDA reference 170416
- Grated Parmesan cheese: optional ingredient excluded
lamb ragu · penne · tomatoes · red wine
Estimated nutrition per serving
803 calories · 28.5 g protein · 95.6 g carbohydrate · 32.6 g fat · 14.1 g fiber · 371 mg sodium
Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Excludes optional Grated Parmesan cheese Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind:
Thursday
afternoon snack
winter