Easy Rigatoni with Ground Lamb Tomato Sauce

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This easy rigatoni with ground lamb tomato sauce recipe is a flavorful and satisfying dish that can be prepared in no time. The combination of tender rigatoni pasta and savory ground lamb cooked in a rich tomato sauce creates a mouthwatering meal that will please both kids and adults alike. With simple ingredients and straightforward instructions, this recipe is perfect for busy weeknights or when you're craving a comforting homemade dinner.

Keywords: rigatoni, ground lamb, tomato sauce, easy recipe, quick dinner.

Easy rigatoni with ground lamb tomato sauce recipe details

Easy rigatoni with ground lamb tomato sauce recipe, recipe Rating: 4.9
Number of votes:129

Combining the bold flavor of lamb with tomato sauce. Ultimate comfort food.
Ready in: 30 mins

Ingredients

Serves: 4

• 1/4 cup olive oil
• 1 pound ground lamb
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 (28 ounce) cans peeled tomatoes
• 1 (8 ounce) can tomato paste
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon Italian seasoning
• 1 pound dry rigatoni pasta (one box)

Preparation method

Prep: 5 mins | Cook: 25 mins

1. Heat 1 tablespoon of the olive oil in a saucepan on medium-high heat. Brown ground lamb until cooked through and no longer pink in the middle, about 8 minutes. Drain excess fat. Set aside.
2. Heat remaining olive oil in same skillet.
3. When the oil is hot, add the onions and garlic. Cook until the onions start to get soft (but before they get brown), about 5 minutes.
4. Add the tomatoes, tomato paste, salt, pepper, and Italian seasoning. Mash up the whole tomatoes into smaller chunks.
5. Keep heating sauce until it starts to bubble (a.k.a. simmer), then turn the heat to low, and simmer uncovered for 25 minutes, adding cooked lamb when there’s 5 minutes left to go.
6. For the rigatoni, a good time to start boiling the water is just before you add the tomatoes to the sauce. Fill a large pot with water. Bring to a boil, and cook for the time directed on the pasta box.
7. When the rigatoni is cooked, drain it and put it in a large bowl. Add the sauce. Serve!