Favoreats
Favoreats LLC
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INGREDIENTS
2 lb
lamb shoulder roast
2 1/2 tsp
kosher salt
1 tbsp
olive oil
1 large
onion
6 oz
tomato paste
1 cup
wine
28 oz
canned tomatoes
1/2 cup
water
1/4 cup
oregano leaves
6 cloves
garlic
1 tsp
pepper flakes
1 1/2 lb
rigatoni
1 tbsp
rosemary
1 cup
whole-milk ricotta
1/2 cup
milk
1/2 cup
pecorino romano cheese
1/2 tsp
pepper
1/2 tsp
kosher salt
1 serving
season the lamb on all sides
4
add the onion to the pot and cook until just and lightly browned
1/4 cup
pour in the wine and scrape up the bits from the bottom of the pot. stir in the tomatoes
1 pieces
remove the lamb from the sauce and shred it into bite-size using two forks. return the lamb to the sauce.
1 package
cook the rigatoni in water until al dente according to the directions. drain
2 tbsp
stir some of the cooking water into the ragù to loosen it and add the remaining oregano
1 serving
to make the whipped ricotta: in a bowl
1 serving
serve the rigatoni in warm bowls