RIGATONI WITH A SAUCE OF LAMB & PINE NUTS

      Title: RIGATONI WITH A SAUCE OF LAMB & PINE NUTS
  Categories: Meat entree, Pastas and
       Yield: 6 Servings
  
       1    Whole onion -- chopped
       3 tb Olive oil
       2    Cloves garlic -- chopped
     1/2 lb Lamb -- ground
       1 ts Dried oregano
       2 tb Fresh parsley -- chopped
       1 tb Tomato paste
       1 c  Chicken broth
            Salt and freshly ground
            Black pepper -- to taste
       1 lb Rigatoni (durum wheat
            Pasta)
     1/4 c  Fresh mint leaves --
            Chopped
     3/4 c  Feta cheese -- crumbled
   1 1/2 tb Olive oil -- optional
       3 tb Pine nuts -- toasted
  
   In a heavy saucepan, saute the onion in the 3 Tablespoon. oil over
   low heat for 3 to 4 min.
   
   Add the garlic and cook, stirring, for less than a minute; then add
   the lamb and oregano. Cook the lamb over high heat, stirring
   frequently to break up the lumps, until it has just lost its raw
   color.
   
   Stir in the parsley, tomato paste and chicken broth. Season with salt
   and pepper. Bring to a simmer, place cover on slightly askew and cook
   over low heat for 15 min.
   
   While the sauce is cooking, bring a large kettle of water to a boil.
   When the water is boiling furiously, add 1 Tablespoon. salt; add the
   rigatoni and stir once or twice. Boil the pasta for 8 to 10 min., or
   until tender-firm to the bite.
   
   Turn the pasta into a colander, drain well, then transfer to a large
   warmed bowl.  Pour over the sauce, add the mint, feta cheese, pine
   nuts, and optional 1
       1/2    Tablespoon. of olive oil.
   
   Toss again and serve piping hot.
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