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Fusilli with lamb and artichoke ragu

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 2 teaspoon extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 1 sprig rosemary
  • 300g Coles Australian Lamb Leg Steak, cut in 1cm pieces
  • 400g jar Barilla Red Wine & Garlic Sauce
  • 500g Barilla Fusilli
  • 125g cherry tomatoes, halved
  • 3 whole artichoke hearts, halved
  • 80g parmesan, shaved
  • Thyme sprigs, to serve
  • Extra virgin olive oil, extra, to serve


  • 1
    Heat half the oil in a casserole pan over medium heat. Add onion, garlic and rosemary. Cook for 5 mins or until onion is golden. Transfer to a bowl.
  • 2
    Heat remaining oil in the pan. Add lamb. Cook, in batches, for 2 mins or until browned. Season. Add Barilla Red Wine & Garlic Sauce and onion mixture. Bring to a simmer. Cook, stirring, for 5 mins or until sauce thickens.
  • 3
    Meanwhile, cook pasta in a saucepan of boiling water following packet directions or until just al dente. Drain.
  • 4
    Add pasta to lamb ragu with tomato and artichoke and cook, stirring, for 1 min or until heated through.
  • 5
    Divide among serving bowls. Top with parmesan and thyme and drizzle with a little extra oil to serve.

Source: taste.com.au


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