You are here

Fusilli With Lamb And Tomato Ragu

admin's picture
  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

Difficulty Level: 

Rate It

Your rating: None
Average: 4.4 (13 votes)