Italian Meats and Poultry Recipes - Lamb and Beans with Pasta

Ingredients                      

• 1 pound lamb stew meat, cut into I-inch cubes

• 1 tablespoon olive oil

• 2 14 1/2-ounce cans diced tomatoes with garlic and onion, undrained

• 1 cup water

• 1/2 cup dry red wine or beef broth

• 1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed

• 8 ounces dried rigatoni or farfalle pasta

• 1 19-ounce can cannellini beans (white kidney beans), rinsed and drained

• 1/3 cup freshly grated Parmesan cheese

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Method:

1. In a large saucepan brown meat, half at a time, in hot olive oil. Drain off fat. Return all meat to saucepan. Stir in undrained tomatoes, the water, wine, and dried rosemary (if using).

2. Bring to boiling; reduce heat. Cover and simmer about 1 hour or until meat is tender. Uncover and boil gently about 15 minutes more or until desired consistency.

3. Meanwhile, cook pasta according to package directions. Drain. Stir beans and fresh rosemary (if using) into meat mixture; heat through.

4. Serve meat mixture over pasta. Sprinkle with Parmesan cheese.