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Spicy Lamb Sausage Ragu with Orecchiette and Broccoli Rabe
INGRIDSTEVENS16Ingredients
50Minutes
600Calories
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Description
Rachael Ray
Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1 1/2 lb. ground lamb
- salt
- 1 tsp. ground cumin (about 1/3 palmful)
- 1 tsp. ground coriander (about 1/3 palmful)
- 1 tsp. fennel seed (about 1/3 palmful)
- 2 tsp. paprika (about 2/3 palmful)
- 1 onion (small, chopped)
- 4 cloves garlic (finely chopped)
- 2 Tbsp. chopped fresh thyme (finely)
- 2 Tbsp. tomato paste
- 1 Tbsp. harissa paste (or 1 tsp.chili paste)
- 2 cups lamb stock (or broth or chicken stock)
- 1 broccoli rabe (bundle, rapini, trimmed)
- pecorino (Shaved, for serving)
- chopped fresh mint (for serving)
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Directions
- Bring a large pot of water to a boil for the pasta.
- In a large skillet or Dutch oven, heat the oil, two turns of the pan, over medium- high. When the oil ripples, add the lamb and cook, breaking up with a spoon, until browned, about 5 minutes. Season with salt and pepper. Add the spices; stir until toasted, a minute or so. Add the onion, garlic and thyme. Cover and cook, stirring occasionally, until the onion softens, about 5 minutes. Uncover; add the tomato paste and harissa . Cook, stirring, for 1 minute. Stir in the stock and reduce the heat to low. Let the ragu simmer while you cook the broccoli rabe and the pasta.
- In a large skillet, bring 2 to 3 inches of water to a boil for the rabe.
NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories600Calories from Fat430 |
% DAILY VALUE |
Total Fat48g74% |
Saturated Fat18g90% |
Trans Fat |
Cholesterol125mg42% |
Sodium550mg23% |
Potassium800mg23% |
Protein33g |
Calories from Fat430 |
% DAILY VALUE |
Total Carbohydrate9g3% |
Dietary Fiber3g12% |
Sugars2g |
Vitamin A20% |
Vitamin C15% |
Calcium10% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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