Mouthwatering lamb, caramelized onion and rosemary Hoppa pasta

Cook Time: 30 minutes, Serves: 4


  • 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
  • 250g Hoppa penne/fusilli pasta
  • 75g reduced-fat fresh ricotta
  • Chopped fresh rosemary leaves, extra to serve


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.

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.

Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.

Add pasta to sauce with ricotta. Toss to combine. Serve sprinkled with rosemary.


You can replace wine with chicken stock if you prefer.

Prepare in advance: Make Lamb, caramelised onion and rosemary penne to the end of step 2. Cool. Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.