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Fusilli With Lamb And Tomato Ragu

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  Olive oil 1 Tablespoon
  Garlic 2 Clove (10 gm), chopped
  Onion 1 Small, finely chopped
  Ground lamb 1 Pound
  Dry red wine 1 Cup (16 tbs)
  Canned italian tomatoes 14 Ounce, drained and chopped (1 Can)
  Chopped fresh rosemary/1/2 teaspoon dried 2 Teaspoon
  Finely chopped fresh parsley 2 Tablespoon
  Hot water 1 Cup (16 tbs)
  Salt 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Fusilli/Penne 1 Pound

1. In a large heavy saucepan, heat olive oil over medium heat. Add garlic and onion and cook, stirring, 3 to 4 minutes, or until soft. Add lamb to pan and cook 3 to 4 minutes, stirring, until lamb loses its pinkness.
Add wine, raise heat to high, and cook, stirring occasionally, 2 minutes. Add tomatoes, rosemary, parsley, and hot water. Cook, partially covered, over medium-low heat, stirring occasionally, 25 to 30 minutes, or until sauce is thick. Season with salt and pepper.
2. When sauce is almost ready, cook fusilli in a large pot of boiling salted water until tender but still firm, 10 to 12 minutes; drain. Pour pasta onto a warmed platter. Cover with sauce and toss together.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3771 Calories from Fat 1109

% Daily Value*

Total Fat 132 g202.8%

Saturated Fat 48.8 g244.2%

Trans Fat 0 g

Cholesterol 415.8 mg138.6%

Sodium 2315.8 mg96.5%

Total Carbohydrates 423 g141%

Dietary Fiber 29.2 g116.9%

Sugars 25.2 g

Protein 145 g289.3%

Vitamin A 112% Vitamin C 151.4%

Calcium 35.4% Iron 134.9%

*Based on a 2000 Calorie diet

Fusilli With Lamb And Tomato Ragu Recipe