With few ingredients and only 10 minutes of preparation, this ragù takes on tremendous flavor. You can make your own marinara or use the best one you can find; for me, Rao’s is ideal. I got this recipe from Giada de Laurentis on the Food Network page.

🍃Ingredients

• 1 small onion or 2 shallots, chopped
• 2 garlic cloves, chopped
• 1/2 cup chopped fresh mint
• 1 cup good red wine
• 3 cups marinara sauce
• 1 1/2 lbs ground lamb
• 1/2 cup ricotta cheese
• 1 teaspoon salt
• Pepper to taste
• 1 pound al dente rigatoni
• 2 tablespoons extra virgin olive oil

🍃Directions

1. Heat the oil and cook the onion until it turns translucent. Add the garlic and cook until you can smell the garlic aroma, then add the ground beef. Season and cook until the meat juices evaporate.
2. Pour in the wine and cook until it evaporates. Stir to loosen any bits stuck to the pan. Then add the marinara mix well cover and cook for 10 minutes over medium-low heat.
3. Meanwhile, season the pasta water with salt and cook the pasta al dente. Add the cooked pasta to the pan, mix, and then add the ricotta. Serve and finish with fresh mint. Enjoy! 🌟