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Fusilli with lamb and artichoke ragu
Fusilli with lamb and artichoke ragu
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Whip up a robust Italian dish in just 30 minutes with savory lamb and artichoke ragu.
Ingredients:
  • 9.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 1 sprig rosemary
  • 300g Lamb Leg Steak, cut in 1cm pieces
  • 400g jar Red Wine & Garlic Sauce
  • 500g Fusilli
  • 125g cherry tomatoes, halved
  • 3 whole artichoke hearts, halved
  • 80g parmesan, shaved
  • Thyme sprigs, to serve
  • Extra virgin olive oil, extra, to serve
Instructions:
  • In a casserole pan, heat half of the oil over medium heat. Add onion, garlic, and rosemary. Sauté for 5 minutes or until onion is golden brown. Transfer to a bowl.
  • In the same pan, heat the rest of the oil and sear the lamb in batches for 2 minutes until golden brown. Season the lamb, then add Barilla Red Wine & Garlic Sauce and the onion mixture. Simmer until the sauce thickens, stirring occasionally for about 5 minutes.
  • Cook pasta in a saucepan of boiling water as per packet instructions until perfectly al dente. Drain well.
  • Stir in the pasta to the flavorful lamb ragu with tomato and artichoke, cooking until heated through, about 1 minute.
  • Distribute into individual bowls. Sprinkle with Parmesan and thyme, then lightly drizzle with extra oil before serving.

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