Thick Spaghetti with Lamb-Saffron Ragu and Pecorino Romano

Amount Per Serving
Calories 474		Calories from Fat 180
% Daily Value*
Total Fat 20g		31%
	Saturated Fat 7g	35%
	Trans Fat 0g
Cholesterol 44mg		15%
Sodium 508mg		21%
Total Carbohydrate 49g		16%
	Dietary Fiber 7g	28%
	Sugars 6g
Protein 21g		42%

Vitamin A 9%		Vitamin C 13%
Calcium 18%		Iron 19%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

Ground lamb adds a flavor boost to this traditional ragu.

3 pounds Barilla Thick Spaghetti

1/2 cup extra virgin olive oil

1-1/2 cups diced yellow onion

2-1/4 pounds ground lamb shoulder

3 cups dry white wine

3 cans (18 ounces) whole San Marzano tomatoes

3 cups water

1 tablespoon saffron threads

Kosher salt and ground black pepper

12 ounces grated Pecorino Romano cheese

Instructions

Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 2 min. less than directed on package.
Heat oil in large rondeau on medium heat. Add onions; cook 5-7 min. or until translucent, stirring frequently.
Increase heat to high; add lamb. Cook 8-10 min. or until meat is rendered and browned. Deglaze pan with wine. Cook until most liquid is evaporated. Add tomatoes and water; coarsely break up tomatoes with potato masher. Bring sauce to a simmer; reduce heat to medium low.
Add saffron and salt and pepper to taste. Simmer mixture 10 min.
Add cooked pasta and cheese to sauce; toss to coat.