Fresh Cavatelli & Spicy Lamb Ragù with Spinach & Olives
Craft

Fresh Cavatelli & Spicy Lamb Ragù

with Spinach & Olives

35 MIN
+$7.00/serving 2 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
    1190 Cals (est.)
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ingredients
Fresh Cavatelli & Spicy Lamb Ragù with Spinach & Olives
Title
  • 12 oz Pasture-Raised Ground Lamb
  • 10 oz Fresh Cavatelli Pasta (Previously Frozen)
  • 1 14.5-Oz Can Crushed Tomatoes
  • 4 oz Sweet Peppers
  • 3 oz Baby Spinach
  • 1 bunch Oregano
  • 1½ tsps Calabrian Chile Paste
  • ⅓ cup Mirepoix
  • ¼ cup Grated Romano Cheese
  • 1 oz Salted Butter
  • 1 oz Pitted Niçoise Olives
  • 2 Tbsps Dried Currants
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Fill a medium 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.

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 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

Start the ragù
3 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; 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
4 Finish the ragù

To the pan of browned lamb and peppers, add the 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 frequently, 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
5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the finished ragù, 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). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese and remaining chopped oregano leaves. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Fill a medium 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.

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 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pasta
Start the ragù
3 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; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 2 to 3 minutes, or until softened.

4 Finish the ragù

To the pan of browned lamb and peppers, add the 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 frequently, 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 ragù
Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the finished ragù, 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). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese and remaining chopped oregano leaves. Enjoy!

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