Lamb and Bean Ragout over Pasta
From: Better Homes and GardensTry ragout, a thick, seasoned stew, served over pasta for a satisfying dinner.
Servings: 4 servings
Prep: 20 mins
Total: 1 hr 35 mins
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Ingredients
1 pound lamb stew meat, cut into 1-inch cubes
1 tablespoon olive oil
2 14-1/2-ounce cans diced tomatoes with garlic and onion, undrained
1 cup water
1/2 cup dry red wine or beef broth
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
8 ounces dried rigatoni or farfalle pasta
1 19-ounce can white kidney beans (cannellini beans), rinsed and drained
2/3 cup freshly grated Parmesan cheese
Directions
1. Brown meat, half at a time, in hot oil in a large saucepan. Drain off fat. Return all meat to pan. Stir in undrained tomatoes, the water, wine, and dried rosemary (if using). Bring to boiling; reduce heat.
2. Cover and simmer about 1 hour or until meat is tender. Uncover and boil gently about 15 minutes more or until mixture is of desired consistency.
3. Meanwhile, cook pasta according to package directions. Drain. Stir beans and fresh rosemary (if using) into meat mixture; heat through. Toss pasta with 1/3 cup of the Parmesan. Serve meat mixture over pasta mixture. Sprinkle with remaining Parmesan. Makes 4 servings.
Nutrition Facts
Calories 541, Total Fat 23 g, Saturated Fat 8 g, Monounsaturated Fat 10 g, Polyunsaturated Fat 2 g, Cholesterol 97 mg, Sodium 1357 mg, Carbohydrate 54 g, Total Sugar 11 g, Fiber 10 g, Protein 36 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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