WITH ARTICHOKES AND LAMB IN RED WINE AND GARLIC SAUCE RAGU
A rich and hearty meal the whole family will love.
- Total Fat
- Total Carbohydrates
─ 500 gr Barilla Fusilli
─ 400g Barilla Red Wine and Garlic Sauce
─ 80ml Extra Virgin olive oil
─ 1 large onion, finely chopped
─ 1 garlic clove, crushed
─ 300g lamb shoulder, cut in 1 cm cubes
─ 1 sprig Rosemary
─ ½ punnet cherry tomatoes, halved
─ 80g Parmigiano Reggiano, greated
─ 1 can whole artichokes: cut 3 artichokes into ¼’s
─ Salt and pepper, for seasoning
─ Rock salt, for pasta water
Bring a large pot of water to the boil. Once boiling add rock salt, we recommend 7 grams of rock salt per litre of water.
COOK THE LAMB
In a large casserole pot, cook onion, garlic, and rosemary in some oil. Once golden add the lamb and brown, seasoning with salt and pepper.
COOK THE PASTA
Drop the Barilla Fusilli into the boiling salted water and stir. Cook according to the instructions on the pack. Drain two minutes before the suggested cooking time.
COMBINE AND SERVE
Toss the pasta in with the sauce and continue cooking for a further minute. Add the tomatoes and artichokes then stir. Reduce the heat, add the Parmigiano Reggiano and a drizzle of olive oil. Serve immediately.