Farfalle With Lamb Ragu, Ricotta, And Mint

• 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

1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add lamb; cook 5 minutes, stirring to crumble. Remove lamb from pan with a slotted spoon; sprinkle with 1/4 teaspoon salt. Discard drippings from pan. Reduce heat to medium-low. Add 2 teaspoons oil, onion, and carrot; cook 5 minutes or until tender, stirring occasionally. Add rosemary and garlic; cook 1 minute, stirring constantly.
2. Return lamb to pan; add wine. Increase heat to medium-high; cook for 3 minutes or until liquid almost evaporates. Add remaining 1/2 teaspoon salt and pepper. Stir in tomatoes and broth; bring to a simmer. Partially cover and simmer 10 minutes, stirring occasionally.
3. While sauce simmers, cook pasta according to package directions. Drain; return pasta to pan. Stir in 1 cup sauce and remaining 1 teaspoon oil. Spoon 1 cup pasta mixture onto each of 4 plates; top each serving with 3/4 cup remaining sauce, 2 tablespoons ricotta, and 1 tablespoon mint.

extravirgin olive oil, lean ground lamb, kosher salt, onion, carrot, fresh rosemary, garlic, white wine, freshly ground black pepper, tomatoes, chicken broth, pasta, ricotta cheese, mint leaves

Taken from www.myrecipes.com/recipe/farfalle-with-lamb-rag-ricotta-mint (may not work)