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Ingredients

• 1 pound lamb stew meat, cut into 1-inch cubes
• 1 tablespoon olive oil
• 2 14 1/2 ounce can 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.

Better Homes And Garden