Lamb Ragu Rigatoni *

1 Tbsp EVOO

3/4 cup chopped yellow onion

1 cup matchstick carrots

1 cup diced fennel

1 pound ground lamb

2 tsp minced garlic

2 tsp whole fennel seeds, roughly chopped

2 Tbsp tomato paste

14 oz can crushed tomatoes

1 1/4 cup beef stock

1 tsp dried oregano

1/4 tsp crushed red pepper flakes

8 oz dry rigatoni

1 egg

1/2 cup plain greek yogurt

1/2 pound fresh salted mozzarella

1/4 cup grated parmesan cheese

Heat EVOO in large skillet.  Add onion, carrots, and fennel.  Saute for 10 minutes or until veggies begin to brown.  Add lamb, garlic and fennel seeds and cook for 8 minutes.  Drain fat and return meat mix to skillet.  Stir in tomato paste, tomatoes, stock, oregano, red pepper flakes, 2 tsp salt and 1/2 tsp black pepper.  Bring to a boil, lower the heat and simmer, partly covered, for 30-40 minutes, stirring occasionally.  Preheat oven to 350.  Bring a large pot of water to boil.  Once boiling, add 1 Tbsp salt and pasta.  Cook according to package directions, until al dente.  Reserve 1/3 cup pasta water.  Drain pasta.  In a large bowl, whisk together egg and yogurt.  Add pasta and toss well.  Grate 1/4 pound mozzarella into pasta mixture and mix well.  Add pasta to lamb mixture.  Add 1 tsp salt and 1/2 tsp black pepper and toss well.  Transfer to 13x9 pan.  Sprinkle with parmesan.  Slice the remaining mozzarella and arrange it on top.  Bake 30-45 minutes, until the sauce is hot and bubbly and some of the pasta is crusty on top. 

Serves 4