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

1. 1Bring a large pot of salted water to a boil for the pasta.
2. 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. Drain off any excess fat.
3. 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.
4. 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.
5. 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.
6. 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.
7. 7Serve immediately, garnished with fresh parsley, mint, or basil and grated Parmesan cheese (if using).