Slow-Cooked Lamb and Rosemary Fusilli

Method

Make it happen

1. 01

   Brown the lamb in batches in a casserole with oil; add onion and carrots and cook for 5 minutes.

2. 02

   Add garlic, tomatoes, stock, rosemary and tomato purée; cover and simmer gently for 1 hour 45 minutes or until the lamb is tender.

3. 03

   Boil fusilli until al dente and reserve a little water; remove rosemary stalks and shred larger lamb pieces.

4. 04

   Fold the pasta into the lamb ragu, thinning with the reserved water if needed, and season to taste.