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Farfalle With Lamb Ragu, Ricotta, And Mint


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4 teaspoons extra-virgin olive oil, divided

8 ounces lean ground lamb

3/4 teaspoon kosher salt, divided

1/2 cup finely chopped onion

1/4 cup finely chopped carrot

1 teaspoon minced fresh rosemary

2 garlic cloves, minced

1/2 cup dry white wine

1/8 teaspoon freshly ground black pepper

1 1/2 cups canned crushed tomatoes, undrained

1/2 cup fat-free, less-sodium chicken broth

8 ounces uncooked farfalle (bow-tie pasta)

1/2 cup part-skim ricotta cheese

1/4 cup small fresh mint leaves

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