Quick Ragù with Ricotta and Lemon

cooking.nytimes.com

Randy Kepple

¼ cup extra-virgin olive oil, plus more for drizzling

1 medium onion, thinly sliced

2 garlic cloves, peeled and smashed

Fine sea salt and black pepper

1 pound ground beef

2 heaping tablespoons sambal oelek (or any spicy red-pepper paste)

¼ cup full-bodied red wine, like cabernet or merlot

1 (28-ounce) can whole peeled tomatoes, with their juices

8 ounces plain or whole-wheat lasagna noodles (not no-cook), broken in 1- to 2-inch pieces

1 teaspoon fennel seeds

1 cup fresh ricotta

1 lemon, zested

Flaky salt, like Maldon

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer