Baked Rigatoni With Lamb Ragu
Rich, delicious, deeply satisfying and comforting!
Ingredients
- 3 Tbsp. Good olive oil
- 1 1/2 cups Yellow onion, chopped
- 2 cups Carrots, diced, about 1/2 inch pieces
- 2 cups Fennel, diced, about 1/2 inch pieces
- 1 lb. Ground lamb
- 1 Tbsp. Garlic, minced
- 1 Tbsp. Whole fennel seeds, roughly chopped
- 2 Tbsp. Tomato paste
- 1 28 oz. Can crushed tomatoes, such as San Marzano
- 2 1/2 Cups red wine, such as Chianti or Cotes du Rhone, divided
- 1 tsp. Dried oregano, crushed with your hands
- 1/4 tsp. Red pepper flakes
- Kosher salt/freshly ground black pepper
- 1 lb. Rigatoni, such as De Cecco
- 2 Extra large Eggs
- 2/3 cup Heavy cream
- 1 lb. Fresh salted mozzarella, divided
- 1/2 cup Freshly grated Italian parmesan cheese
- Basil, optional for garnish
Instructions
- Heat olive oil in a medium (10 to 11 inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the onions, carrots, and fennel and saute for 10 minutes, stirring occasionally, until the vegetables begin to brown. Add the lamb, garlic, and fennel seeds and cook for 8 minutes, breaking up the lamb with a wooden spoon, until no longer pink. Stir in the tomato paste, tomatoes, 2 cups red wine, the oregano, and red pepper. Bring to a boil, lower the heat, and simmer, partly covered for 40 minutes, stirring occasionally. Off the heat, stir in the remaining 1/2 cup of red wine.
- Preheat the oven to 350 degrees. Bring a large pot of water to a boil, add 2 Tbsp. salt and the rigatoni and cook according to package directions until barley al dente. Drain.
- In a large bowl, whisk together the eggs and cream. Add the rigatoni and toss well. Grate half the mozzarella on a box grater and add it to the rigatoni mixture. Add the lamb mixture, 2 tsp. salt, and 1 tsp. black pepper. Toss well.
- Transfer to a 10 x 14 x 2 inch baking dish and sprinkle with parmesan. Slice the remaining mozzarella and arrange it on top. Bake for 40 to 45 minutes until the sauce is hot and bubbling and some of the pasta is crusty on top. Serve hot.
Notes
Top with chiffonade of basil if you like. It adds a nice brightness. This dish can be completely assembled a day in advance and refrigerated. Bake just before serving.