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🍽️ Fusilli with Lamb and Vegetable Ragout

459 kcal · 30 min · 4 servings

Ingredients

• 2 shallots
• 100 g carrots (1 carrot)
• 100 g celeriac (1 piece)
• 1 sprig thyme
• 1 sprig rosemary
• 300 g lamb loin fillet (or lean meat from the leg)
• 1 tbsp olive oil
• 1 tsp anise seeds
• 1 tbsp tomato paste
• 1 garlic clove
• 1 bay leaf
• 100 ml dry white wine (or meat broth)
• 100 ml lamb stock (jar) or meat broth
• pepper
• salt
• 350 g pasta (e.g. fusilli/spiral pasta)

Instructions

1. 1. Peel the shallots.
2. 2. Wash the carrot and the celery.
3. 3. Peel the carrot and the celery.
4. 4. Cut the shallots, the carrot, and the celery into small cubes.
5. 5. Wash the thyme and the rosemary.
6. 6. Shake the herbs dry.
7. 7. Rinse the lamb meat.
8. 8. Pat the lamb meat dry with a kitchen towel.
9. 9. Cut the lamb meat into very fine cubes using a sharp knife.
10. 10. Heat the oil in a large pan with a high rim.
11. 11. Sauté the shallots, the carrot, the celery, and the herbs over medium heat for 1 minute.
12. 12. Add the lamb cubes and the anise to the pan.
13. 13. Brown the meat on all sides.
14. 14. Stir in the tomato paste.
15. 15. Sauté the tomato paste briefly.
16. 16. Peel the garlic.
17. 17. Press the garlic through a press directly onto the meat.
18. 18. Add the bay leaf to the pan.
19. 19. Stir in the wine or the broth.
20. 20. Stir in the stock.
21. 21. Season the sauce lightly with pepper.
22. 22. Simmer the ragout uncovered over low heat for about 20 minutes.
23. 23. Cook the pasta in plenty of boiling salted water until al dente.
24. 24. Follow the instructions on the package.
25. 25. Remove the herbs from the sauce.
26. 26. Drain the pasta.
27. 27. Let the pasta drain well.
28. 28. Serve the pasta with the lamb and vegetable ragout.

Nutrition per serving

• kcal: 459
• Protein: 33 g · Fett/Fat: 6 g · Carbs: 64 g