Daily Special: Wild Mushroom Lamb Ragout with Gluten Free Rotini Pasta

Wild Mushroom Lamb Ragout with Gluten Free Rotini Pasta by Chris Bryan of Carolina Sweat.
  • 1 box Barilla Gluten Free Rotini
  • 4 tablespoons extra virgin olive oil
  • ½ cup yellow onion diced
  • 1 pound lamb
  • ½ cup red wine
  • 1 jar organic sugar free tomato sauce
  • 2 cloves organic garlic minced
  • 1 tablespoon fresh rosemary chopped
  • ¼ teaspoon red chili flakes
  1. Boil a pot of large water using 1/3 gallon of water
  2. Saute onions in 2 tablespoons of olive oil in a large skillet over medium heat until translucent, about 5 minutes
  3. Add lamb and brown well until the meat is no longer pink
  4. Deglaze by pouring red wine into the pan
  5. Remove  all the browned bits from the bottom until smooth
  6. Add tomato sauce and bring to a simmer
  7. Combine remaining olive oil, garlic, rosemary and chili flakes in a separate small skillet, cook over medium heat for 2 minutes
  8. Add the meat and sauce components together 
  9. Cook pasta according to the directions on the package and mix all together 
Up Next:

  • Popular

  • Recent

Stories you may be interested in -- includes Advertiser Stories