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Fusili With Lamb & Artichoke Ragu

Here's how you make Fusili With Lamb & Artichoke Ragu
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  • Servings: 4
  • Prep: 15m
  • Cook: 15m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 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
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

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.

We hope you enjoy this recipe!

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