March 17, 2017
Fresh Tomatoes, Dinner, Main Dish,
Lamb/Mutton, Pasta, Fusilli , Vegetables, Onions, Quick Meals, Potluck, Weeknight Meals, Skillet, Stove Top more
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"From Coles supermarket's monthly magazine Oct.'16."
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.
Heat remaining oil in the pan and add the lamb and cook, in batches, for 2 minutes or until browned and then season.
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.
Meanwhile, cook pasta in a saucepan of boiling water following packet directions or until just al dente and then drain.
Add pasta to the lamb ragu with tomato and artichoke and cook, stirring, for 1 minutes or until heated through.
Divide among serving bowls and top with parmesan and thyme and drizzle with a little extra oil to serve.
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