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Rigatoni with olive-lamb ragu from American Brasserie: 180 Simple, Robust Recipes Inspired by the Rustic Foods of France, Italy and America by Rick Tramonto and Gale Gand and Julia Moskin

  • basil
  • bay leaves
  • carrots
  • celery
  • Parmesan cheese
  • fennel
  • fennel seeds
  • garlic
  • onions
  • pancetta
  • parsley
  • dried red pepper flakes
  • thyme
  • ground lamb
  • Cabernet Sauvignon wine
  • canned tomatoes
  • tomato paste
  • oil-cured black olives
  • rigatoni pasta

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Notes about this recipe

  • Breadcrumbs on September 21, 2012

    p. 104 What attracted me to this dish in particular was the surprisingly short cooking time, especially for a ragu. Prep of the long list of ingredients was made much easier by using the Cuisinart to dice all the veggies. I was especially surprised how thick the sauce was almost immediately after adding the tomatoes. (1st photo). The heady aromas of the Middle-Eastern style spices was intoxicating as the sauce simmered away. We served this atop pasta and absolutely loved it. Thankfully there was plenty of sauce leftover and I plan to serve it layered in a casserole w some roasted, sliced eggplant. If this recipe is indicative of the quality and flavours of other dishes in the book, this will definitely be a keeper!

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