Lamb Bolognese with Feta & Mint

12. Lamb Bolognese with Feta & Mint
You might remember this beauty from the cover of our March 2012 issue, and the fiber-fueled pasta is as alluring as ever!

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.

Photo: Edward Pond

By Victoria Abbott Riccardi

Serves: 4
Hands-on time: 20 minutes
Total time: 1 hour

INGREDIENTS:

• 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

INSTRUCTIONS:

1. 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.
2. 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.
3. Meanwhile, cook spaghetti according to package directions.
4. 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.
5. Divide spaghetti among serving plates. Top with tomato-lamb mixture, ricotta, feta and mint, dividing evenly.

Nutrients per serving (3/4 cup spaghetti, 3/4 cup tomato sauce, 2 tbsp ricotta, 1/2 oz feta): Calories: 361, Total Fat: 10 g, Sat. Fat: 5 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 1 g, Carbs: 50 g, Fiber: 9 g, Sugars: 12 g, Protein: 22 g, Sodium: 359 mg, Cholesterol: 46 mg

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
.