Served in a pasta bowl with Sauteed Spinach
Thank you to Cook’s Illustrated!
Follow the link below for the recipe
http://www.epicurious.com/recipes/food/views/Rigatoni-with-Braised-Lamb-Ragu-15675
To remove fat from the sauce, before returning the meat to the sauce, separate fat drippings using a fat separator normally used for broths. Watch that the mushrooms don’t clog the sieve.
Just minutes before serving, quickly saute sliced garlic in olive oil. Add a large quantity of fresh spinach and a little chicken broth. Stir constantly over medium heat until just lightly cooked. Serve with the Rigatoni & Ragu!
This was a big hit at our dinner party last night!
nina in the kitchen 