WHOLEWHEAT PASTA WITH LAMB OR BEEF RAGU INGREDIENTS
2 tbsp extra-virgin olive oil
1 carrot, diced
1 onion, diced
1 celery stalk, diced
1 lb ground lamb or beef
½ lb ground beef or lamb kidney, liver, or heart
2 tsp ground coriander
1 tsp ground fennel seeds
½ tsp ground cumin
1 tsp chopped rosemary
1 tsp chopped thyme Salt and freshly ground pepper
1 28-oz can diced tomatoes
1 ½ cups low-sodium chicken broth
¾ lb whole-wheat pasta of your choice
½ cup part-skim ricotta cheese
2 tbsp chopped fresh mint
DIRECTIONS
1) Heat olive oil in a large pot. Add the carrot, onion, and celery and cook over high heat, stirring occasionally until slightly softened, about 5 minutes.
2) Add lamb, herbs, and spices to the pot. Season with salt and pepper. Cook, stirring, until liquid evaporates, about 5 minutes.
3) Add tomatoes and broth and bring to a boil.
4) Cover partially and cook over low heat until the liquid is slightly reduced for approximately 30–35 minutes.
5) Meanwhile, in a large pot of slightly salted boiling water, cook pasta until al dente.
6) Drain pasta well and add to the sauce. Toss over low heat, then place individual servings in bowls. Before serving top with the ricotta and mint.
BRISKETAND HEARTBURGER
INGREDIENTS
1 lb fatty brisket, ground (ask butcher to do this for you)
2/3 lb beef heart, ground (ask butcher to do this for
you) Freshly ground black pepper to taste Olive oil
4 buns, halved Optional toppings: lettuce,
tomatoes, mustard, bacon, dill pickles ensure even
cooking.
DIRECTIONS
1) Place ground meat in a bowl and season with salt and pepper. Fold gently to combine.
2) Divide mixture into four. With wet hands, form each portion into a patty. Keep burgers about 1-inch thick to
3) Preheat grill or heavy frying pan on high. Lightly grease with oil, then add patties. Season again with salt and pepper. Lower heat to medium-high and cook for 5 minutes, then turn over and cook for 4 more minutes (for medium; adjust cook time for desired doneness).
4) Serve burgers on buns with your choice of toppings.
