• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Main Dish Recipes

    Farfalle with Lamb Ragù, Ricotta, and Mint

    Modified: Dec 18, 2016 · Published: Mar 8, 2010 by Ashley

    • Facebook
    • Email
    • Flip
    • Threads
    • Bluesky

    This post may contain affiliate links, which won’t change your price but will share some commission.

    I have been wanting to make this recipe since I got the March issue of Cooking Light in the mail. It took me a while to find ground lamb, but I finally did and all I can say is WOW. This one is a real winner. Very different from "regular" pasta sauces. I served it with some garlic bread - I just mashed a lot of garlic powder and some dried parsley into butter, spread it on a loaf of French bread that I cut in half lengthwise, and baked it at 450°F until it was nice and golden brown. It was a fantastic meal!

    Farfalle with Lamb Ragù, Ricotta, and Mint

    Farfalle with Lamb Ragù, Ricotta, and Mint
    Cooking Light March 2010

    A classic flavor combination, lamb and mint meet bow-tie pasta for a hearty weeknight meal.

    Prep Time: 40 minutes
    Yield: 4 servings

    4 teaspoons extra-virgin olive oil, divided
    8 ounces lean ground lamb
    ¾ teaspoon kosher salt, divided
    ½ cup finely chopped onion
    ¼ cup finely chopped carrot
    1 teaspoon minced fresh rosemary
    2 garlic cloves, minced
    ½ cup dry white wine
    ⅛ teaspoon freshly ground black pepper
    1 ½ cups canned crushed tomatoes, undrained
    ½ cup fat-free, less-sodium chicken broth
    8 ounces uncooked farfalle (bow-tie pasta)
    ½ cup part-skim ricotta cheese
    ¼ cup small fresh mint leaves

    1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add lamb; cook 5 minutes, stirring to crumble. Remove lamb from pan with a slotted spoon; sprinkle with ¼ teaspoon salt. Discard drippings from pan. Reduce heat to medium-low. Add 2 teaspoons oil, onion, and carrot; cook 5 minutes or until tender, stirring occasionally. Add rosemary and garlic; cook 1 minute, stirring constantly.

    2. Return lamb to pan; add wine. Increase heat to medium-high; cook for 3 minutes or until liquid almost evaporates. Add remaining ½ teaspoon salt and pepper. Stir in tomatoes and broth; bring to a simmer. Partially cover and simmer 10 minutes, stirring occasionally.

    3. While sauce simmers, cook pasta according to package directions. Drain; return pasta to pan. Stir in 1 cup sauce and remaining 1 teaspoon oil. Spoon 1 cup pasta mixture onto each of 4 plates; top each serving with ¾ cup remaining sauce, 2 tablespoons ricotta, and 1 tablespoon mint.

    Calories: 464
    Fat: 16.9g (sat 5.9g,mono 7.6g,poly 1.5g)
    Protein: 23.9g
    Carbohydrate: 54.7g
    Fiber: 4.5g
    Cholesterol: 51mg
    Iron: 4.8mg
    Sodium: 629mg
    Calcium: 157mg

    MacGourmet Rating: 5 Stars

    More Main Dish Recipes

    • Bowl of sautéed shrimp with pickled onions, cilantro rice, guacamole, tomatoes, and sour cream.
      Shrimp Burrito Bowls
    • Chicken and bell pepper stir-fry served over white rice.
      Chicken and Bell Pepper Stir-Fry
    • Chicken and veggies simmering in a saucepan.
      Chicken a la King
    • Two shallow bowls with rice and chicken paillards topped with tomato-dill relish.
      Dill Chicken Paillards with Tomato-Dill Relish

    Reader Interactions

    Comments

    No Comments

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Favorite Summer Recipes

    • Fattoush Salad with Homemade Pita Chips
    • Spicy Salmon Poke Bowls
    • Elvis-Style Frozen Bananas
    • Smoked Salmon Roll-ups
    • Veggie Cream Cheese Roll-ups
    • Easy Instant Pot Herbed Potato Salad
    • Settino's Italian Bruschetta

    Refreshing Summer Beverages

    • Easy Homemade Cold Brew Coffee
    • Guava Cooler Tequila Cocktail
    • Peanut Butter Banana Milkshake with Bacon
    • Watermelon Sugar High Tequila Cocktail
    • Passionfruit Margaritas
    • The Grace Lane Graduate Gin Cocktail
    • Cucumber Moscow Mule

    Popular Now

    • Two slices of rhubarb custard pie on plates with forks.
      Rhubarb Custard Pie
    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Tray of cocktails made with watermelon, mint, lime, and tequila with a bottle of Tajin seasoning in the background.
      Watermelon Sugar High Tequila Cocktail
    • Close up of a few cucumber slices topped with a spiced chickpea purée.
      Falafel-Spiced Cucumber Bites
    • No Mayo Deviled Eggs: Skip the mayo in this appetizer favorite - guaranteed to be a hit at any party!
      No Mayo Deviled Eggs
    • Falafel in pita bread with toppings served with yogurt-herb sauce.
      Falafel with Yogurt-Herb Sauce

    Footer

    ↑ back to top

    About

    • About Ashley
    • Press + Recognition
    • Events
    • Virtual Cooking Classes
    • Podcast
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2025  BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.