Aug 31, 2017Chatelaine
medium onion, chopped
garlic cloves, minced
chopped fresh rosemary
1 798-mL can
no-salt-added diced tomatoes
no-salt-added beef or chicken broth
gemelli or other small pasta, (3 1/2 cups)
- HEAT oil in a large pot over medium. Add onion and garlic and cook until softened, 3 min. Increase heat to high and add lamb. Cook, breaking up with a wooden spoon, until browned, 5 to 7 min.
- STIR in tomato paste, salt, pepper flakes and rosemary and cook 2 min. Stir in tomatoes and broth, then bring to a boil. Reduce heat to medium-low and simmer 15 min.
- ADD pasta and return to a boil. Simmer, uncovered, stirring occasionally, until pasta is al dente, about 10 min.
Kitchen Tip: Any small pasta will work in this sauce, but cooking times will vary. Simmered in the sauce, pasta may take slightly longer than the time given in package directions.
NutritionCalories 383, Protein 21 g, Carbohydrates 42 g, Fat 14 g, Fibre 3 g, Sodium 486 mg. Excellent source of vitamin B12
Chatelaine Quickies: One pot pasta