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Ingredients
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Pasta and Ragu
Method
Cooking Instructions
Prepare the Ragu
In a large skillet over medium heat, heat the olive oil. Add the chopped onion and garlic, sautéing until translucent and fragrant, about 3-4 minutes.
Brown the Lamb
Add the ground lamb to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
Add Peppers and Tomato Paste
Stir in the diced sweet peppers and tomato paste. Cook for another 3-4 minutes until the peppers soften.
Add Stock and Simmer
Add the stock, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer. Cover and let cook for 30-40 minutes, stirring occasionally.
Cook the Mafaldine
While the ragu simmers, cook the mafaldine pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
Combine Pasta and Ragu
Once the ragu is ready, toss the cooked mafaldine in the skillet with the ragu to coat the pasta evenly.
Serve
Plate the mafaldine ragu and sprinkle with grated caciocavallo cheese and chopped parsley before serving.