Penne With Lamb Ragu - cooking recipe

Ingredients

3 Tbsp. olive oil
3/4 lb. lean boneless lamb shoulder, cut into 1/2-inch cubes
1 can (35 oz.) Italian peeled tomatoes, pureed
2 medium garlic cloves, coarsely chopped
1/2 tsp. rosemary, crushed
1 small dried hot red pepper
1/2 tsp. salt
1/2 c. dry white wine
1 lb. penne
1 Tbsp. chopped parsley

Preparation

In a large skillet, heat the olive oil.
Add the lamb and saute over high heat until browned, 1 to 2 minutes.
Add the garlic, rosemary, parsley, hot pepper and salt; saute for 30 seconds.
Pour in the wine and boil, scraping up the browned bits, 2 to 3 minutes.
Add the tomatoes; cover and simmer over low heat until the lamb is very tender, about 1 1/2 hours.
Cook the pasta. Remove the hot pepper from the sauce and toss with the pasta.