Lamb Bolognese with Feta & Mint
Hearty and robust, this dish is a Greek twist on a traditional Bolognese. Sharp feta and creamy, low-fat ricotta top it off and mint adds a pop of freshness.
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Nutritional Bonus: Ground lamb can be high in fat: A 1-ounce serving of ground lamb, for instance, contains about 7 grams, whereas lean lamb cut from the butcher only contains about 4 grams. Always opt for lean lamb and use your food processor to grind it yourself.
- 1/2 cup low-fat ricotta cheese
- 4 oz lean lamb sirloin chop, trimmed of fat
- 2 tsp olive oil
- 1 cup chopped red onion
- 1/2 cup trimmed and chopped celery
- 1/2 cup peeled, trimmed and chopped carrot
- 1 1/2 tsp Italian seasoning
- 1/2 cup dry white wine or low sodium chicken broth
- 4 cloves garlic, minced
- 4 cups chopped plum tomatoes, juices reserved (about 7 whole tomatoes)
- 6 oz whole-wheat spaghetti
- 1/2 cup low-fat evaporated milk
- 1 tbsp whole-wheat pastry flour
- Sea salt and fresh ground black pepper, to taste
- 2 oz feta cheese, crumbled (about 1/2 cup)
- 1/4 cup chopped fresh mint
- In the bowl of a food processor, add ricotta and process, scraping down sides of bowl, until smooth, about 3 minutes. Transfer to a small bowl and set aside. Wipe out bowl of food processor. Add lamb to processor and pulse until ground, about 30 seconds.
- In a large nonstick skillet, heat oil on medium. Add lamb and cook, breaking up with a wooden spoon, until browned, about 3 minutes. Add onion, celery, carrot and Italian seasoning and saute, stirring occasionally, until vegetables soften and begin to brown, about 10 minutes. Stir in wine and increase heat to medium-high. Cook, stirring occasionally, until wine evaporates, about 2 minutes. Stir in garlic and tomatoes with accompanying juices. Reduce heat to low, cover and simmer, stirring often, until sauce thickens, about 20 minutes.
- Meanwhile, cook spaghetti according to package directions.
- In a small bowl, whisk milk and flour. Stir into lamb mixture. Cook, stirring constantly, until thickened, 2 to 3 minutes. Season with salt and pepper.
- Divide spaghetti among serving plates. Top with tomato-lamb mixture, ricotta, feta and mint, dividing evenly.
- Serving Size 3/4 cup spaghetti
- Calories 361
- Carbohydrate Content 50 g
- Cholesterol Content 46 mg
- Fat Content 10 g
- Fiber Content 9 g
- Protein Content 22 g
- Saturated Fat Content 5 g
- Sodium Content 359 mg
- Sugar Content 12 g
- Monounsaturated Fat Content 3 g
- Polyunsaturated Fat Content 1 g