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Lamb & Eggplant Ragu
From EatingWell: EatingWell Serves Two
Lamb and eggplant are combined in dishes throughout the Mediterranean. Together they deliver a complex, hearty, earthy flavor that's truly satisfying. In this dish, toasted pine nuts and tangy feta cheese are excellent accents.
2 servings | Active Time: 25 minutes | Total Time: 25 minutes
· 8 ounces whole-wheat rigatoni, rotini or penne
· 4 ounces ground lamb or lean ground beef
· 2 cloves garlic, chopped
· 1/4 teaspoon fennel seed
· 1 1/2 cups diced eggplant
· 1 teaspoon extra-virgin olive oil
· 1 8-ounce can no-salt-added tomato sauce
· 1/2 cup red wine
· 1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
· 1/4 teaspoon salt
· 1/4 teaspoon freshly ground pepper
· 1 teaspoon pine nuts, toasted (see Tip)
· 1/4 cup crumbled feta, (optional)
1. Bring a large pot of water to a boil. Cook pasta 8 to 10 minutes or according to package directions.
2. Meanwhile, cook lamb (or beef), garlic and fennel seed in a large nonstick skillet over medium heat, breaking up the meat with the back of a spoon, until the lamb (or beef) is browned, 3 to 4 minutes. Add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 4 minutes. Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 3 minutes. Stir in oregano, salt and pepper.
3. Drain the pasta; serve topped with the sauce and sprinkled with pine nuts and feta, if using.
Per serving :422 Calories; 10 g Fat; 3 g Sat; 4 g Mono; 37 mg Cholesterol; 57 g Carbohydrates; 20 g Protein; 10 g Fiber; 343 mg Sodium; 795 mg Potassium
Exchanges: 3 starch, 2 vegetable, 2 medium fat meat
Tips & Notes
· Tip: To toast pine nuts: Cook in a dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.