Fresh Cavatelli & Spicy Lamb Ragù with Spinach & Olives
Craft

Fresh Cavatelli & Spicy Lamb Ragù

with Spinach & Olives

35 MIN
+$7.00/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
For this take on hearty, classic ragù—a traditionally long-cooked, Italian-style meat sauce—we're using our new pasture-raised ground lamb, which lends its incredibly savory depth of flavor to the crowd-pleasing sauce we're tossing with toothsome bites of fresh cavatelli pasta.
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  • Nutrition
    PER SERVING
  • Calories
    1220 Cals (est.)
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fresh
ingredients
Fresh Cavatelli & Spicy Lamb Ragù with Spinach & Olives
Title
  • 24 oz Pasture-Raised Ground Lamb
  • 1 lb Fresh Cavatelli Pasta (Previously Frozen)
  • 1 14.5-Oz Can Crushed Tomatoes
  • 2 Small Baguettes
  • 5 oz Baby Spinach
  • ½ lb Sweet Peppers
  • 1 bunch Oregano
  • 1 Tbsp Calabrian Chile Paste
  • ¼ cup Grated Romano Cheese
  • ¾ cup Mirepoix
  • 1 oz Pitted Niçoise Olives
  • 2 oz Salted Butter
  • 2 Tbsps Tomato Paste
  • 2 Tbsps Dried Currants
  • 2 oz Garlic & Herb Spreadable Butter
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
How To: Properly Salt Cooking Water
How To: Chop Herbs
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Medium dice. Roughly chop the olives. Pick the oregano leaves off the stems; roughly chop the leaves. Halve the baguettes.

Cook the pasta
2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 11 to 13 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

Make the garlic bread
3 Make the garlic bread

Meanwhile, line a sheet pan with foil. Place the halved baguettes on the foil, cut side up. Evenly top with the softened butter and parmesan. Toast in the oven 7 to 9 minutes, or until lightly browned and the edges are crispy. Transfer to a cutting board. Carefully cut each piece in half crosswise.

Start the ragù
4 Start the ragù

Meanwhile, in a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the lamb; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the diced peppers and Italian seasoning; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 2 to 3 minutes, or until softened.

Finish the ragù
5 Finish the ragù

To the pan of browned lamb and peppers, add the tomato paste, chopped olives, currants, mirepoix, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the lamb is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Finish the pasta & serve your dish
6 Finish the pasta & serve your dish

To the pot of cooked pasta, add the finished ragù, plain butter, spinach, half the chopped oregano leaves, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the spinach is wilted and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta with the garlic bread on the side. Garnish the pasta with the romano and remaining chopped oregano leaves. Enjoy!

Tips from Home Chefs

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Fresh Cavatelli & Spicy Lamb Ragù

Prepare the ingredients
1 Prepare the ingredients

Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Medium dice. Roughly chop the olives. Pick the oregano leaves off the stems; roughly chop the leaves. Halve the baguettes.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 11 to 13 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pasta
Make the garlic bread
3 Make the garlic bread

Meanwhile, line a sheet pan with foil. Place the halved baguettes on the foil, cut side up. Evenly top with the softened butter and parmesan. Toast in the oven 7 to 9 minutes, or until lightly browned and the edges are crispy. Transfer to a cutting board. Carefully cut each piece in half crosswise.

4 Start the ragù

Meanwhile, in a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the lamb; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the diced peppers and Italian seasoning; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 2 to 3 minutes, or until softened.

Start the ragù
Finish the ragù
5 Finish the ragù

To the pan of browned lamb and peppers, add the tomato paste, chopped olives, currants, mirepoix, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the lamb is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

6 Finish the pasta & serve your dish

To the pot of cooked pasta, add the finished ragù, plain butter, spinach, half the chopped oregano leaves, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the spinach is wilted and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta with the garlic bread on the side. Garnish the pasta with the romano and remaining chopped oregano leaves. Enjoy!

Finish the pasta & serve your dish
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