Lamb Ragu with Penne, Molto Marinara, and Herb Mascarpone Cheese (for 1)
Jay’s Lamb Ragu with Penne starts with a ‘Molto Marinara’ made with San Marzano plum tomatoes, onion, carrots, celery, garlic, basil, and oregano, simmered for hours. Next, lamb ragu is prepared with grass-fed ground lamb braised with garlic, onion, and carrots, and slow-simmered with plum tomatoes, red wine, milk, parsley, thyme, and rosemary. Al dente penne gets tossed with the marinara and layered over with lamb ragu. Topped with Herb Mascarpone Cheese (blended with mozzarella and ricotta) and fresh parsley. Mangia!