|1||Whole onion -- chopped|
|3 tablespoons||Olive oil|
|2||Cloves garlic -- chopped|
|½ pounds||Lamb -- ground|
|1 teaspoon||Dried oregano|
|2 tablespoons||Fresh parsley -- chopped|
|1 tablespoon||Tomato paste|
|1 cup||Chicken broth|
|Salt and freshly ground|
|Black pepper -- to taste|
|1 pounds||Rigatoni (durum wheat|
|¼ cup||Fresh mint leaves --|
|¾ cup||Feta cheese -- crumbled|
|1½ tablespoon||Olive oil -- optional|
|3 tablespoons||Pine nuts -- toasted|
In a heavy saucepan, saute the onion in the 3 Tablespoon. oil over low heat for 3 to 4 min.
Add the garlic and cook, stirring, for less than a minute; then add the lamb and oregano. Cook the lamb over high heat, stirring frequently to break up the lumps, until it has just lost its raw color.
Stir in the parsley, tomato paste and chicken broth. Season with salt and pepper. Bring to a simmer, place cover on slightly askew and cook over low heat for 15 min.
While the sauce is cooking, bring a large kettle of water to a boil. When the water is boiling furiously, add 1 Tablespoon. salt; add the rigatoni and stir once or twice. Boil the pasta for 8 to 10 min., or until tender-firm to the bite.
Turn the pasta into a colander, drain well, then transfer to a large warmed bowl. Pour over the sauce, add the mint, feta cheese, pine nuts, and optional 1½ Tablespoon. of olive oil.
Toss again and serve piping hot.
Posted to MM-Recipes Digest V3 #199 Date: Tue, 09 Jul 1996 09:39:38 -0500 From: Sharon <jouet@...>
Recipe By : Washington Post, 9/27/95