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Lamb and Eggplant Ragu

Steve's partner, Brett Lipshutz, shares this yummy AND healthy ragu recipe. We understand why it's one of Steve's favorites.

  • 4 oz. whole wheat rigatoni or penne pasta
  • 4 oz. ground lamb or lean ground beef
  • 2 cloves garlic, chopped (or 1/2 tsp. PENZEYS MINCED GARLIC)
  • 1/4 tsp. FENNEL SEED
  • 11/2 Cups diced eggplant (peel if desired)
  • 1 tsp. extra-virgin olive oil
  • 1 8-oz. can no-salt-added tomato sauce
  • 1/2 Cup red wine
  • 11/2 tsp. chopped fresh oregano or 1/2 tsp. TURKISH OREGANO
  • 1/4 tsp. salt
  • 1 tsp. pine nuts, toasted (see Tip)
  • 1/4 Cup crumbled feta (optional)

Bring a large pot of water to a boil. Cook the pasta 8 to 10 minutes or according to package directions. Meanwhile, cook the lamb (or beef), GARLIC and FENNEL SEED in a large nonstick skillet over medium-high heat, breaking up the meat with the back of a spoon, until the meat is browned, 3 to 5 minutes. Add the eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 4 minutes. Reduce heat to medium, add the tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 3 minutes. Stir in the OREGANO, salt and PEPPER. Drain the pasta; serve topped with the sauce and sprinkled with pine nuts and feta, if using.

TIP: To toast pine nuts, place in a small skillet, cook over medium heat, stirring frequently, until lightly golden, 4-6 minutes.

Prep. time: 10 minutes
Cooking time: 15 minutes
Serves: 4

Nutritional Information:
Servings 4; Serving Size 1 1/2 cups (169g); Calories 240; Calories from fat 60; Total fat 6g; Cholesterol 20mg; Sodium 170mg; Carbohydrate 30g; Dietary Fiber 5g; Sugars 5g; Protein 10g.

Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar
Penzeys Minced Garlic .4oz 1/4 cup jar
Oregano Broken Leaf Turkish .5 oz. 1/2 cup jar
Fennel Whole .9 oz. 1/4 cup jar

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