Italian

Lamb and Rosemary Ragu is for Dinner.

Lamb and Rosemary Ragu takes 5 minutes to prepare.

Lamb and Rosemary Ragu takes 40 minutes to cook.

Lamb and Rosemary Ragu makes 5 servings.

The ingredients for Lamb and Rosemary Ragu are:

450g minced lamb
1 large onion, finely chopped
1 sprig fresh rosemary
200ml red wine
350g tub fresh napolitana sauce
S&P
350g dried tagliatelle
Parmesan shavings to serve

Here is how you make Lamb and Rosemary Ragu:

1. Brown the mince in a non-stick pan for 5 - 7 mins. Remove and set aside2. Add the onion and rosemary to the pan and fry until onion is soft and golden - about 10 mins.3. Return the mince to the pan over a high heat and stir in the wine. Scrape the bottom of the pan to deglaze thoroughly and leave to bubble for 1 - 2 mins until reduced by half4. Stir in the sauce, cover and simmer gently for 20 mins. Season to taste5. Meanwhile, cook the pasta in boiling water per instructions on the pack and drain.6. Stir the ragu into the pasta, sprinkle the parmesan, garnish with rosemary et voila.Serving Size: Serves 5Number of Servings: 5Recipe submitted by SparkPeople user PENFOLDROCKS.

The nutritional information for Lamb and Rosemary Ragu is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 541.8

• Total Fat: 21.2 g
• Cholesterol: 0.8 mg
• Sodium: 21.7 mg
• Total Carbs: 54.8 g
• Dietary Fiber: 2.6 g
• Protein: 11.2 g

Lamb and Rosemary Ragu is Italian cuisine.