Fusilli with Lamb Ragu, Molise Style
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Servings: 8
RECIPE INGREDIENTS
- 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
- Freshly ground pepper
- 1 lb fusilli
- Grated Pecorino cheese
RECIPE DIRECTIONS
- 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.
Recipe provided by Chef Mary Ann Esposito