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.