Lamb Ragu With Rigatoni And Ricotta

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
723
FAT
141%
CHOL
63%
SOD
33%

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Ingredients for 4 servings

2 tablespoons extra virgin olive oil (EVOO)

1 pound ground lamb

A pinch of ground cloves

Salt and pepper

1 small carrot, finely chopped or grated

1 onion, finely chopped

3-4 cloves garlic, finely chopped or grated

2 sprigs fresh rosemary, finely chopped

3 tablespoons tomato paste

1 cup dry white wine

1 can Italian tomatoes and their juice or tomato puree (28 ounces)

1 cup whole milk

1 pound whole wheat rigatoni or other short-cut pasta, regular (semolina) or whole wheat

1 cup fresh ricotta cheese or fresh sheep's milk ricotta or crumbled feta or ricotta salata

1/4 cup flat leaf parsley (a handful), finely chopped

2-3 tablespoons mint leaves (a small handful), finely chopped

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