Recipe - Fusilli with Lamb Ragu, Molise Style


  • 3 cloves garlic, peeled.
  • 2 tbsp fresh rosemary leaves.
  • ¼ cup Filippo Berio Extra Virgin Olive Oil.
  • 2 bay leaves.
  • 2 sweet red peppers, diced.
  • 1 small hot red pepper seeded and diced, or hot pepper flakes (optional).
  • 1 lb ground lamb.
  • ⅔ cup dry white wine.
  • 6 large plum tomatoes seeded and chopped; juice reserved.
  • Salt and freshly ground pepper.
  • 1 lb fusilli.
  • Grated Pecorino cheese.



Mince together garlic and rosemary. Heat extra virgin olive oil in 2-quart saucepan set over medium heat; cook garlic mixture and bay leaves until garlic is softened.

Stir in red peppers and hot pepper (if using); cook for 2 minutes or until peppers are softened. Stir in lamb and brown slowly, breaking up with spoon.

Increase heat to medium-high. Add wine; cook, stirring with wooden spoon, until most of wine evaporates. Stir in tomatoes and juice, add salt and pepper to taste; reduce heat and simmer, covered, for 25 to 30 minutes. Discard bay leaves.

Cook pasta according to package directions; drain and add to saucepan, stirring to coat with sauce. Sprinkle with cheese.


You can substitute 1 can (16 oz) plum tomatoes for fresh ones if desired.

Prep Time: 15 minutes.

Cook Time: 30 minutes.

Total Time: 45 minutes.

Serves: 8.


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