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Ingredients

• 1 pound  lamb stew meat, cut into 1-inch cubes
• 1 tablespoon  olive oil
• 2 14-1/2-ounce cans  diced tomatoes with garlic and onion, undrained
• 1 cup  water
• 1/2 cup  dry red wine or beef broth
• 1 tablespoon  snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
• 8 ounces  dried rigatoni or farfalle pasta
• 1 19-ounce can  white kidney beans (cannellini beans), rinsed and drained
• 2/3 cup  freshly grated Parmesan cheese

Description

Try Ragout, A Thick, Seasoned Stew, Served Over Pasta For A Satisfying Dinner.

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