radiatori pasta from the ESR commissary

Radiatori with Lamb Ragu

Make a comforting lamb ragu served over radiatori pasta. Tender ground lamb is combined with a tangy tomato sauce seasoned with garlic, onion, and a splash of white wine. Fresh herbs, a hint of orange zest, and Parmesan cheese bring this simple, satisfying dish to life, inviting you to create a homemade Italian dinner that's easy and delicious.

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For Ragu:

  • Olive oil
  • 1 lb ground Lamb
  • 1 can (28oz) Whole, peeled Tomato
  • 4 cloves Garlic, sliced paper thin
  • 1 small sweet Onion, minced
  • 1 cup dry white wine
  • 2 sprigs Oregano
  • 1/2 Orange, zested
  • 1 tbsp Mint, chopped
  • 1 tbsp Parsley, chopped
  • 2 tbsp Butter
  • Kosher Salt
  • Black Pepper

For Pasta:

  • 24 oz fresh Radiatori pasta or 18 oz dried Radiatori pasta

For Garnish:

  • 2 tsp Olive oil for garnish
  • 1/4 cup Parmesan cheese for garnish


Heat a large-sized saute pan over medium-high heat. Cover the bottom of the pan with olive oil.

Add lamb to pan and brown, stirring occasionally and breaking up meat until it is cooked through, about 8 to 10 minutes.

While the lamb is cooking, open the canned tomatoes and pour them into a bowl. Use an immersion blender to puree the tomatoes. Measure out 1.5 cups of tomatoes and reserve the remainder for another use.

When the lamb has finished cooking, add garlic and onions to the pan, a large pinch of Kosher salt, and .5 tsp cracked black pepper. Cook until the onions and garlic soften and become somewhat translucent, about 4-5 minutes.

Add white wine to the pan to deglaze. Stir and cook for 8-10 minutes to reduce the wine and cook off any alcohol.

Add 1.5 C tomato puree and oregano sprigs.

Reduce heat to low, and simmer for 30-40 minutes, stirring occasionally until the sauce thickens.

Remove and discard oregano sprigs.

Add orange zest, mint, and parsley. Adjust seasonings. Set aside the ragu while cooking pasta.

Cook pasta according to the package in salted water.

Drain pasta, reserving 1 C of pasta water.

Return ragu to the stove, add butter and .25 C water. Stir, taste, and adjust seasonings.

When heated, add the cooked pasta to the ragu and gently mix until the pasta is evenly coated. If the sauce is too thick, adjust by adding more pasta water.

Divide pasta evenly between 6 bowls. Garnish with olive oil and parmesan cheese.