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Fusilli with Lamb Ragu, Molise Style

Extra Virgin
  • 3 cloves garlic, peeled
  • 2 tbsp fresh rosemary leaves
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  • 2 bay leaves
  • 2 sweet red peppers, diced
  • 1 small hot red pepper, seeded and diced, or hot pepper flakes (optional)
  • 1 lb ground lamb
  • 2/3 cup dry white wine
  • 6 large plum tomatoes, seeded and chopped, juice reserved
  • Salt and freshly ground pepper
  • 1 lb fusilli
  • Grated Pecorino cheese
    • Mince together garlic and rosemary. Heat olive oil in 2-quart saucepan set over medium heat; cook garlic mixture and bay leaves until garlic is softened.
    • Stir in red peppers and hot pepper (if using); cook for 2 minutes or until peppers are softened. Stir in lamb and brown slowly, breaking up with spoon.
    • Increase heat to medium-high. Add wine; cook, stirring with wooden spoon, until most of wine evaporates. Stir in tomatoes and juice, and salt and pepper to taste; reduce heat and simmer, covered, for 25 to 30 minutes. Discard bay leaves.
    • Cook pasta according to package directions; drain and add to saucepan, stirring to coat with sauce. Sprinkle with cheese.
    • Tip:

      • You can substitute 1 can (16 oz) plum tomatoes for fresh ones if desired.

      Recipe provided by Chef Mary Ann Esposito

    Prep Time

    15 min


    Cook Time

    30 min


    Total Time

    45 min


    Servings

    8

     


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    Categories

    Dinners & Main Dishes

    Ingredient: Lamb

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin

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