Rosemary Lamb Polpetti PastaOctober 21, 2014
The flavours in this Italian number are perfectly balanced and make for an absolutely satisfying meal.
Ingredients for two people
|1 packet||free range lamb & rosemary mince|
|1||red onion, diced|
|2||garlic cloves, peeled & crushed|
|1||rosemary, destemmed, finely chopped|
|1||chilli, finely chopped|
|2 tbs||red wine vinegar|
|1 block||parmesan, grated|
For the pasta
Bring a full pot of salted water to the boil. Add the linguine and cook for 10 minutes or until al dente. Strain and leave aside.
For the lamb
Separate the mince into evenly sized portions and roll them into small balls.
Heat some oil in a pan over a medium-high heat. Add the onion and garlic and cook for 3 minutes. Add the chilli (deseeded if you don’t like the heat). Finally, add the meatballs and cook for 5 minutes, or until browned.
Add the tomatoes and the red wine vinegar and cook for a further 10 minutes, season with salt and pepper to taste.
Refresh the paster under come running water. Divide the pasta between bowls and top with the rich polpetti sauce, and a fresh grating of parmesan.
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