Fusili With Lamb & Artichoke Ragu
Recipe: #25789
March 17, 2017
Categories: Lamb/Mutton, Fusilli Onions, Potluck, Fresh Tomatoes, more
"From Coles supermarket's monthly magazine Oct.'16."
Ingredients
Nutritional
- Serving Size: 1 (383 g)
- Calories 873.3
- Total Fat - 30.4 g
- Saturated Fat - 12.1 g
- Cholesterol - 109.3 mg
- Sodium - 779.7 mg
- Total Carbohydrate - 105.9 g
- Dietary Fiber - 14.7 g
- Sugars - 2.3 g
- Protein - 45.7 g
- Calcium - 216.3 mg
- Iron - 3.2 mg
- Vitamin C - 8.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Heat half the oil in a casserole pan over medium het and add onion, garlic and rosemary and cook for 5 minutes or until onion is golden and then transfer to a bowl.
Step 2
Heat remaining oil in the pan and add the lamb and cook, in batches, for 2 minutes or until browned and then season.
Step 3
Add Red and Wine and Garlic Sauce and onion mixture and bring to a simmer and cook, stirring for 5 minutes or until sauce thickens.
Step 4
Meanwhile, cook pasta in a saucepan of boiling water following packet directions or until just al dente and then drain.
Step 5
Add pasta to the lamb ragu with tomato and artichoke and cook, stirring, for 1 minutes or until heated through.
Step 6
Divide among serving bowls and top with parmesan and thyme and drizzle with a little extra oil to serve.
Tips
No special items needed.