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How to make Lamb, caramelised onion and rosemary penne

Yield = 4
Prep time: 0:15
Cook time: 0:40
Total time: 0:55

Ingredients

  • 1 tablespoon olive oil
  • 3 medium brown onions, thinly sliced
  • 1 medium carrot, peeled, grated
  • 2 tablespoons chopped fresh rosemary leaves
  • 400g lamb mince
  • 1/2 cup dry white wine (see note)
  • 400g can diced tomatoes
  • 375g dried wholemeal penne pasta
  • 75g reduced-fat fresh ricotta
  • Chopped fresh rosemary leaves, extra to serve

Method

  • Step 1 Heat oil in a large saucepan over medium-high heat. Add onion, carrot and rosemary. Cook, stirring, for 10 minutes or until onion is golden. Add mince. Cook, breaking up with a wooden spoon, for 6 to 8 minutes or until browned.
  • Step 2 Add wine. Bring to the boil. Reduce heat to medium. Simmer for 3 minutes or until reduced by half. Add tomatoes and 1/2 cup cold water. Simmer, stirring occasionally, for 10 minutes or until sauce thickens.
  • Step 3 Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
  • Step 4 Add pasta to sauce with ricotta. Toss to combine. Serve sprinkled with rosemary.