Today's Recipe: Lamb Ragu Over Penne

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    Y.W. Editor

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    2 tablespoons olive oil

    2 teaspoons minced garlic

    1 onion, finely chopped

    1 cinnamon stick

    1 small red chile pepper, finely chopped

    3 tablespoons tomato paste

    1 cup white wine

    1-1/2 cups soy milk or nondairy dreamer

    1 pound penne

    Heat oil in a large Dutch oven over a high heat. Add lamb and brown, breaking into pieces as you go. Add the pepper, oregano, garlic, onion, cinnamon and stick and chile pepper. Cook to about 10 minutes. Stir in the tomato paste and olives. Add the wine and cook over high heat for about 2 minutes. Add the soy milk or nondairy creamer and bring to a boil; reduce heat and simmer for about 20 minutes. Stir in nutmeg. Cook water according to package directions. Discard cinnamon stick and pour sauce over pasta.

    By Emuna Braverman and Elizabeth Kurtz, of


    I don’t cook but I want to thank you for your persistence in putting up these recipes on a daily basis.


    this is my favorite part of the recipe:

    nondairy dreamer

    thats me, always dreaming of steaks, hamburgers and hot dogs



    LOL. Typo, prolly should say creamer.


    moderator 80, lol! to me its someone who ate fleishigs for dinner and is drooling….


    Lamb Ragu Over Penne

    i dont make recipes if i only know the meaning of 50% of the words in its name


    Sometimes I’m a dairy dreamer sometimes I’m a non dairy dreamer. I love me a good ice cream 😉 but also a good steak of course! If I wasn’t Jewish Id be so fat. Lol!


    I’ve got to agree. I’m pretty adventurous when it comes to trying out new recipes, but sometimes the names just plain scare me. 🙂

    The Wolf


    Watch enough Food Network shows and you’ll be good to go.

    Ragu is simply an Italian name for a meat-based sauce, which is normally served over pasta. Authentic Italians will call it ragu alla bolognese, others call it simply a Bolognese sauce (Pasta Bolognese)

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