Fusili With Lamb & Artichoke Ragu

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From Coles supermarket's monthly magazine Oct.'16."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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