Penne With Lamb Ragu

• 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

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

olive oil, lean boneless lamb shoulder, italian, garlic, rosemary, hot red pepper, salt, white wine, penne, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=733059 (may not work)