Fusilli with Lamb Ragu, Molise Style

Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Servings: 8
  • 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
      • 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




    Ingredient: Lamb

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin

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