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

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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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