Title: Rigatoni with a Sauce of Lamb and Pine Nuts
Categories: Meat entree, Pastas and
Yield: 6 Servings

1 Whole onion -- chopped
3 tb Olive oil
2 Cloves garlic -- chopped
1/2 lb Lamb -- ground
1 ts Dried oregano
2 tb Fresh parsley -- chopped
1 tb Tomato paste
1 c Chicken broth
Salt and freshly ground
Black pepper -- to taste
1 lb Rigatoni (durum wheat
Pasta)
1/4 c Fresh mint leaves --
Chopped
3/4 c Feta cheese -- crumbled
1 1/2 tb Olive oil -- optional
3 tb Pine nuts -- toasted

In a heavy saucepan, saute the onion in the 3 Tablespoon. oil over low heat
for 3 to 4 min.

Add the garlic and cook, stirring, for less than a minute; then add the
lamb and oregano. Cook the lamb over high heat, stirring frequently to
break up the lumps, until it has just lost its raw color.

Stir in the parsley, tomato paste and chicken broth. Season with salt and
pepper. Bring to a simmer, place cover on slightly askew and cook over low
heat for 15 min.

While the sauce is cooking, bring a large kettle of water to a boil. When
the water is boiling furiously, add 1 Tablespoon. salt; add the rigatoni
and stir once or twice. Boil the pasta for 8 to 10 min., or until
tender-firm to the bite.

Turn the pasta into a colander, drain well, then transfer to a large warmed
bowl. Pour over the sauce, add the mint, feta cheese, pine nuts, and
optional 1 1/2 Tablespoon. of olive oil.

Toss again and serve piping hot.

Posted to MM-Recipes Digest V3 #199

Date: Tue, 09 Jul 1996 09:39:38 -0500

From: Sharon

Recipe By : Washington Post, 9/27/95