Farfalle with Lamb Ragù, Ricotta, and Mint

Ingredients

• ½ cup dry white wine
• 2 garlic cloves, minced
• 1 teaspoon minced fresh rosemary
• ¼ cup finely chopped carrot
• ½ cup finely chopped onion
• ¾ teaspoon kosher salt, divided
• 8 ounces lean ground lamb
• + 7 more ingredients
• • ¼ cup small fresh mint leaves
  • ½ cup part-skim ricotta cheese
  • 8 ounces uncooked farfalle (bow-tie pasta)
  • ½ cup fat-free, less-sodium chicken broth
  • 1 ½ cups canned crushed tomatoes, undrained
  • ¹/₈ teaspoon freshly ground black pepper
  • 4 teaspoons extra-virgin olive oil, divided

1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add lamb; cook 5 minutes, stirring to crumble. Remove lamb from pan with a slotted spoon; sprinkle with 1/4 teaspoon salt. Discard drippings from pan. Reduce heat to medium-low. Add 2 teaspoons oil, onion, and carrot; cook 5 minutes...

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