Fusilli With Lamb And Tomato Ragu
|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)|
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.