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olive oil onions carrot fresh rosemary ground lamb white wine vegetable stock fettuccine Parmesan cheese
Viewed: 13 - Published at: 2 years agoIngredients
- 6 tablespoons olive oil
- 3 large onions, peeled and finely sliced
- 1 carrot, peeled and finely grated
- 1 tablespoon fresh rosemary, finely chopped
- 7 ounces ground lamb
- 3/4 cup plus 1 tablespoon white wine
- 1 1/4 cups vegetable stock
- 14 ounces fettuccine
- 1 cup Parmesan cheese, freshly grated
Method
- In a large saucepan, heat the olive oil and saute the onions, carrot, and rosemary over medium heat, stirring occasionally with a wooden spoon, until softened and golden, 5 minutes.
- Add the lamb and mix well, allowing the meat to crumble.
- Cook, stirring frequently, until the meat has browned all over, 5 minutes.
- Pour in the wine and cook for another 3 minutes to allow the alcohol to evaporate.
- Season with salt and pepper and pour in the stock.
- Bring to a boil, then lower the heat and simmer, uncovered, for 30 minutes.
- Stir every 10 minutes.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente.
- Drain the pasta and immediately add to the meat sauce.
- Increase the heat to high and gently mix the sauce and the pasta together for 30 seconds, stirring continuously, to allow the sauce to coat the pasta evenly.
- Serve immediately, topped with the freshly grated Parmesan cheese.
