Lamb Ragu with Penne, Molto Marinara, and Feta (for 1)

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