Lamb and Bean Ragout over Pasta

Try ragout, a thick, seasoned stew, served over pasta for a satisfying dinner.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 1 hr 15 mins

Lamb and Bean Ragout over Pasta

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Directions

  1. Brown meat, half at a time, in hot oil in a large saucepan. Drain off fat. Return all meat to pan. Stir in undrained tomatoes, the water, wine, and dried rosemary (if using). Bring to boiling; reduce heat.
  2. Cover and simmer about 1 hour or until meat is tender. Uncover and boil gently about 15 minutes more or until mixture is of desired consistency.
  3. Meanwhile, cook pasta according to package directions. Drain. Stir beans and fresh rosemary (if using) into meat mixture; heat through. Toss pasta with 1/3 cup of the Parmesan. Serve meat mixture over pasta mixture. Sprinkle with remaining Parmesan. Makes 4 servings.
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Nutrition Facts (Lamb and Bean Ragout over Pasta)

  • Per serving:
  • 541 kcal ,
  • 23 g fat
  • (8 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 97 mg chol. ,
  • 1357 mg sodium ,
  • 54 g carb. ,
  • 10 g fiber ,
  • 11 g sugar ,
  • 36 g pro.
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