Heat oil in a large skillet over medium-high heat. Add onion, carrot and celery.
Cook until the vegetables have softened, about 4 minutes. Add garlic and cook
until fragrant, about 30 seconds.
Rigatoni with Lamb Sauce
Kirkland Signature/Olde Thompson
1 tablespoon olive oil
1 small onion, minced
1 carrot, peeled and minced
1 celery stalk, minced
2 garlic cloves, minced
;⁄; cup red wine
1 pound ground lamb
1¼ cups whole milk
1 teaspoon plus 2 tablespoons Kirkland
Signature sea salt, plus more to taste
½ teaspoon Kirkland Signature Malabar
ground pepper, plus more to taste
½ teaspoon Kirkland Signature Saigon
cinnamon, plus more to taste
2 teaspoons dried oregano
2 tablespoons tomato paste
1 28-ounce can diced tomatoes
1 pound rigatoni
¼ cup grated Parmesan cheese,
plus more for serving
Add wine and cook until reduced by half.
Add lamb, milk, 1 teaspoon salt and pepper, stirring to break up the meat.
Cook, stirring occasionally to crumble the meat, until most of the liquid has
evaporated, about 20 minutes.
Stir in cinnamon, oregano, tomato paste and diced tomatoes; return to a simmer.
Reduce the heat to medium and cook until the sauce has thickened, about
12-15 minutes. Season to taste with additional salt, pepper and cinnamon.
Meanwhile, bring 4 quarts of water to a boil. Add 2 tablespoons salt to the
water. Add rigatoni and cook until al dente. Drain the pasta, reserving ¼ cup
of the cooking liquid.
Toss the pasta with Parmesan, reserved cooking liquid and meat sauce.
Serve with additional Parmesan. Makes 4-6 servings.
168 A Decade of Cooking The Costco Way
