Long-simmered and aromatic, lamb bolognese takes your ragu game up a notch. Here it dresses fresh fettuccine, but it's great on dried pasta, too. (Leslie Brenner / Staff) I know what you're ...

One fun thing about pasta is its flexibility. It can be used as a base for many ingredients. Almost everything goes with this low-fat, high-carbohydrate meal choice. Vegetarian options, including ...

Add 1 lb. ground lamb and break up into small pieces with a wooden spoon; season with salt. Cook, stirring occasionally, until lamb is cooked through, about 5 minutes. Reduce heat to low and keep ...

Add the lamb ragù to the pasta and toss. Transfer the pasta to a 9-by-13-inch baking dish. Pour the ricotta mixture on top and sprinkle with the remaining 1/4 cup of Parmigiano-Reggiano.

In this recipe from Marcella Hazan, the deep, intense flavor of lamb sets the sauce apart from other classic meat sauces. ... Pasta with Abruzzi-Style Lamb Sauce. 5.0 (3) 4 Reviews.

Add the lamb and sauté on high heat until well-seared on all sides. Add the rosemary and white wine. Adjust the heat to a simmer. Cover the pot. Cook for 45 minutes or until the lamb is half-cooked.

Reduce by half, add the rosemary and bay leaves, then return the lamb to the dish. Barely cover with the stock, put a lid on and transfer to the oven. Cook for 3–4 hours until the lamb is tender.

Ingredients. 1 egg, lightly beaten. ¼ cup hummus. ⅓ cup lemon juice. 12 lamb cutlets. ¼ cup extra virgin olive oil. 400g small pasta shapes. 2 cups baby rocket leaves, chopped ...