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EatSmarter exclusive recipe

Fusilli with Lamb-Vegetable Ragout

and Mediterranean Herbs
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Fusilli with Lamb-Vegetable Ragout

Fusilli with Lamb-Vegetable Ragout - A treasure from the Italian kitchen - delicious as always

Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
459
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie459 kcal(22 %)
Protein33 g(34 %)
Fat6 g(5 %)
Carbohydrates64 g(43 %)
Sugar added0 g(0 %)
Roughage6.5 g(22 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E1.2 mg(10 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin12.1 mg(101 %)
Vitamin B₆0.3 mg(21 %)
Folate51 μg(17 %)
Pantothenic acid0.8 mg(13 %)
Biotin2.5 μg(6 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C5 mg(5 %)
Potassium489 mg(12 %)
Calcium65 mg(7 %)
Magnesium78 mg(26 %)
Iron4.1 mg(27 %)
Iodine7 μg(4 %)
Zinc4.4 mg(55 %)
Saturated fatty acids1.7 g
Uric acid227 mg
Cholesterol66 mg
Development of this recipe:

Ingredients

for
4
Ingredients
2
1
Carrot (100 grams)
1 piece
Celery root (100 grams)
1 sprig
1 sprig
11 ounces
Boneless lamb loin (or lean meat from the leg)
1 tablespoon
1 teaspoon
1 tablespoon
1
1
½ cup
dry White wine (or broth)
½ cup
Lamb stock (or broth; from a jar)
12 ounces
Pasta (eg fusilli/spiral pasta)
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Peeler, 1 Large knife, 1 Tablespoon, 1 large Skillet (with high edge), 1 Wooden spoon, 1 Teaspoon, 1 Garlic press, 1 Paper towel, 1 Measuring cups, 1 large Pot, 1 Sieve

Preparation steps

1.
Fusilli with Lamb-Vegetable Ragout preparation step 1

Peel shallots. Clean carrot and celery root, rinse and peel. Cut all into small cubes.

2.
Fusilli with Lamb-Vegetable Ragout preparation step 2

Rinse thyme and rosemary and shake dry.

3.
Fusilli with Lamb-Vegetable Ragout preparation step 3

Rinse lamb meat, pat dry and cut with a large, sharp knife into very small cubes.

4.
Fusilli with Lamb-Vegetable Ragout preparation step 4

Heat oil in a large skillet with high sides. Sauté shallots, carrot, celery root and herbs over medium heat for 1 minute.

5.
Fusilli with Lamb-Vegetable Ragout preparation step 5

Add lamb cubes and anise and cook the meat until completely brown. Stir in tomato paste and cook briefly.

6.
Fusilli with Lamb-Vegetable Ragout preparation step 6

Peel the garlic and press through a garlic press into the meat. Add bay leaf, stir in wine or broth and lamb stock. Season with pepper and simmer uncovered for about 20 minutes over low heat.

7.
Fusilli with Lamb-Vegetable Ragout preparation step 7

Meanwhile, cook the pasta according to package directions in plenty of boiling salted water until al dente. Remove herbs from the sauce. Strain the pasta, drain and serve with the lamb and vegetable ragout.