Mezze Rigatoni, Lamb Ragu, Green Pepperoncini Recipe
Indulge in our Mezze Rigatoni, perfectly al dente and enveloped in a rich, savory lamb ragu that melts in your mouth. Enhanced with zesty green pepperoncini, this dish offers a delightful balance of flavors that will transport your taste buds to the heart of Italy. A hearty and comforting meal, ideal for sharing or savoring all on your own!
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Pasta
In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Drain and set aside.
Prepare the Ragu
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, diced carrot, and diced celery. Sauté until the vegetables are softened, about 5-7 minutes.
Add Garlic and Lamb
Stir in the minced garlic and ground lamb. Cook until the lamb is browned and cooked through, breaking it up with a spoon, about 8-10 minutes.
Combine and Serve
Add the cooked rigatoni to the ragu and toss to combine. Stir in the sliced pepperoncini and chopped basil. Serve warm, topped with grated Parmesan cheese.