Lamb Ragu

It's another special occasion for our family tonight - the eve of my hubby's **th birthday! I know I know... I'm such a sucker for celebrations. I think we have close to a hundred "special occasions" for this family that I cannot let pass without some sort of celebration.

The **th birthday is a secret.

So tonight I make Lamb Ragu. It's fancy for pasta with ground lamb.

I'm really not a big fan of lamb, I must confess... The smell bothers me so much its an effort to get the lamb to my mouth. Actually, I'm not even a fan of mediterranean cuisine. Once, my mom and I went to a five-star hotel in Florida called The Gaylord Palms. It is one of those very beautiful hotels. And by very beautiful, I mean it is so very majestically picturesque, you'd gasp the moment you walk in it.

You'd gasp when you get your bill too.

Anyway, that night at the hotel my mom and I decided to splurge on a $75 per head buffet spread inside the hotel. It was a Mediterranean spread - lamb cooked in all different ways, cous cous, pita, tzatziki...

I was gagging the whole time. Mediterranean food and me just don't click like that.

I think hummus and pita made all of my $75's worth.

Here's the recipe for lamb ragu. This is Giada de Laurentiis's recipe, modified just a little bit.

Start by heating 2 tablespoons olive oil. Add your garlic.

In goes your chopped red onions. Inhale that good, good aroma. Trust me.

Add in your ground lamb.

If you are like me and you don't like the smell of lamb, exhale the bad, bad smell and walk away. This would be a good time to call your kitchen help.

When the ground lamb has browned nicely, throw in some dried rosemary. This can really help you go through the cooking process by making the lamb aroma less pungent.

Just slightly less pungent. I.e. it's not gonna smell like beef. Unfortunately.

Pour in a cup of red wine. Stir and simmer for a bit.

Throw in some sliced enoki mushrooms. Cook until brown.

Add 2 cups of tomato sauce. I used the Italian variety with chunky tomatoes. Stir until bubbling hot.

Throw in your cooked rigatoni pasta. Stir and add some chopped parsley.

Turn off heat and stir in the ricotta cheese.

Mix well.

Below is Giada's original recipe for Lamb Ragu, from the Food Network website. You should really use mint like Giada did. There's no greater serial killer than lamb breath!

Ingredients

• 1 pound rigatoni pasta
• 2 tablespoons olive oil
• 2 shallots, chopped
• 1 clove garlic, minced
• 1 1/2 pounds ground lamb
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup red wine
• 4 cups marinara sauce, store-bought or home made
• 1/2 cup fresh mint leaves, torn
• 1/2 cup ricotta cheese

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, in a large skillet warm the olive oil over high heat. Add the shallots and the garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook until the lamb has browned and the juices have evaporated. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon. Simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes. Add the mint and ricotta and stir until mixed. Add the pasta and stir to coat. Serve immediately.