Creamy Lamb Ragu over Cinnamon Nutmeg Fettuccini
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Pot
- Stove
- Whisk
- Wooden spoon
- Colander
- Measuring spoon
- Measuring cup
- Can opener
- Microplane
- Serving bowl
- Plate
Ingredients
- 1 lb ground lamb
- 5 strips thick bacon, cooked and chopped
- ¼ C white onion chopped
- 12 oz package of Cinnamon Nutmeg Fettuccini from Southern Olive
- 1 28 oz can Cento San Marzano peeled tomatoes
- ¾ C basic béchamel sauce (recipe in method below)
- 1 t Moroccan spice blend
- 1 t cinnamon chili rub
- 1 t dried fennel
- 1/3 C golden raisins
- 1 T fresh thyme
- Salt
- pepper
- Fresh Italian parsley to garnish
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