Papouli’s Lamb Ragout with Penne Pasta
Ingredients
- 1 lb. Whole Wheat Penne, Dry
- 1 lb. Ground Lamb
- 4 tsp. Chopped Garlic
- 1 tsp. Fennel Seed
- 4 tsp. Olive Oil
- 16 oz. Crushed Tomatoes, canned
- 2 cups Red Wine
- 2 tsp. Oregano
- 1 tsp. Black Pepper
- 1 tsp. Salt
- ½ tsp. Crushed Red Pepper
- ½ tsp. Cinnamon
This a recipe today from a friend of mine’s Greek grandmother… a Mediterranean pasta dish that pairs with a Greek merlot. There’s only one place to find it….Papouli’s Greek Grill—and here!
Pasta Preparation
Fill a medium sauce pan half way with water. Add ½ tsp. salt. Bring to a boil. Add pasta to the boiling water and cook for 20 minutes, or until the pasta is al dente. DO NOT add pasta until water is boiling. Take pasta off of heat, and drain. Do not rinse. Place pasta into a pan.
Meat Preparation
Over medium heat, in a sauté pan, place lamb, garlic, and fennel seed. Using the back of a spoon, allow fennel & garlic to brown, while breaking up lamb until browned.
NOTE: DO NOT OVER CUT MEAT; MEAT CLUMPS SHOULD BE THE SIZE OF QUARTERS
Add the oil, tomatoes, wine, and reduce for 3-4 minutes until thickened. Add the remaining spices, stirring spices in thoroughly. Remove from heat. Allow to cool on stove top for 15 minutes, and then follow portion instructions.
Portion for Serving
Toss Meat thoroughly with drained pasta, place in serving bowl. Sprinkle with Feta or Romano Cheese.
Shelf Life: 3 days
Yield: 8 cup (approx.)