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Lamb, caramelised onion and rosemary penne
Lamb, caramelised onion and rosemary penne
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Freeze pasta sauce for a rainy day.
Ingredients:
  • 18.20 gm olive oil
  • 3 medium brown onions, thinly sliced
  • 1 medium carrot, peeled, grated
  • 40.00 ml chopped fresh rosemary leaves
  • 400g lamb mince
  • 125.00 gm dry white wine (see note)
  • 400g can diced tomatoes
  • 375g dried wholemeal penne pasta
  • 75g reduced-fat fresh ricotta
  • Chopped fresh rosemary leaves, extra to serve
Instructions:
  • In a large saucepan over medium-high heat, heat oil then sauté onion, carrot, and rosemary until onion is golden, about 10 minutes. Add the mince and cook until browned, about 6 to 8 minutes, while breaking it up with a wooden spoon.
  • Pour in a generous splash of wine and let it come to a lively boil. Lower the heat to medium and let it simmer for 3 minutes, reducing by half. Stir in the tomatoes and add 1/2 cup of cold water. Simmer gently, stirring now and then, for about 10 minutes until the sauce thickens beautifully.
  • Cook pasta in a large saucepan of boiling salted water according to package instructions until tender. Drain.
  • Combine the pasta with the creamy ricotta sauce, ensuring everything is well mixed together. Serve the dish with a generous sprinkle of fragrant rosemary on top.

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