Careme

Ingredients

• Simple Truth® Natural Ground Lamb (1 lb) 1 lb $9.99 (sale)
• Pasta (rigatoni, penne, or spaghetti) 8 oz (half a 1-lb box)
• Simple Truth Organic® Roma Tomatoes (16 oz) 1 can crushed tomatoes (14–28 oz) or 2 cups chopped $3.99
• Fresh Onions – Peruvian Gold Sweet Onion (3 lb bag) 1/2 medium onion, finely diced $5.49
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, minced $2.79
• Olive oil 1 tbsp (plus more if needed)
• Dried rosemary (or Italian seasoning) 1 tsp
• Smoked paprika (optional) 1/2 tsp
• Red pepper flakes (optional) 1/4 tsp
• Salt to taste
• Black pepper to taste
• Parmesan or Pecorino 1/3–1/2 cup, grated
• Pasta water 1/2–1 cup reserved

Instructions

1. Start pasta water: Bring a large pot of salted water to a boil.
2. Brown the lamb: Heat a large skillet over medium-high with 1 tbsp olive oil. Add lamb and cook 6–8 minutes, breaking it up, until deeply browned. Season with pepper and a pinch of salt. If there’s lots of fat, spoon off a bit (leave ~1 tbsp for flavor).
3. Build the base: Add onion and cook 3–4 minutes until softened. Add garlic, rosemary, and paprika/red pepper flakes (if using) and cook 30 seconds.
4. Simmer ragù: Stir in crushed tomatoes plus 1/2 cup water. Reduce heat to medium-low and simmer 12–18 minutes, stirring occasionally, until thick and saucy. Taste and adjust salt.
5. Cook pasta: Boil pasta to al dente. Reserve 1 cup pasta water, then drain.
6. Toss: Add pasta to the ragù with 1/4–1/2 cup pasta water. Toss 1 minute to coat and gloss up the sauce. Add more pasta water if needed.
7. Finish & serve: Off heat, stir in half the cheese. Plate and top with remaining cheese.