Mouthwatering lamb, caramelized onion and rosemary Hoppa pasta

Cook Time: 30 minutes, Serves: 4

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
  • 250g Hoppa penne/fusilli 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.

NOTES

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.