Created by ImPat on March 17, 2017
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.