Rosemary Lamb Polpetti Pasta

October 21, 2014
by hellofreshau Uncategorized @au

    The flavours in this Italian number are perfectly balanced and make for an absolutely satisfying meal.


    Ingredients for two people

    200 glinguine
    1 packetfree range lamb & rosemary mince
    1red onion, diced
    2garlic cloves, peeled & crushed
    1rosemary, destemmed, finely chopped
    1chilli, finely chopped
    1 tintomatoes
    2 tbsred wine vinegar
    1 blockparmesan, grated

    Hellofresh recipe

    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.

    To serve

    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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