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  Ingredients
 
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  • 2 teaspoons olive oil (extra virgin)
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 1 sprig rosemary
  • 300 grams lamb (leg steak, cut in 1cm pieces)
  • 1 jar (400 gram) garlic sauce (Red Wine and Garlic Sauce, Barilla brand recommended)
  • 500 gram dry fusilli pasta (Barilla brand recommended)
  • 125 grams cherry tomatoes (halved)
  • 3 artichoke heart (whole, halved)
  • 80 grams parmesan cheese, shaved
  • Thyme sprigs, to serve
  • Extra virgin olive oil, extra to serve
 

What You Will Need



No special items needed.
  How to Make
 
 

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.

  Nutritional Facts
 
 
  • 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
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