Ingredients
-
1 tbsp
olive oil
-
1
medium
onion
, chopped
-
2
garlic cloves
, minced
-
450 g
ground
lamb
-
3 tbsp
tomato paste
-
1 tsp
salt
-
1/4 tsp
hot-red-chili-flakes
-
1 tbsp
chopped fresh
rosemary
-
1 798-mL can
no-salt-added diced
tomatoes
-
2 cups
no-salt-added beef or
chicken broth
-
250 g
gemelli or other small
pasta
, (3 1/2 cups)
Instructions
- 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.
Chatelaine Quickies: One pot pasta
Nutrition (per serving)
- Calories
- 383,
- Protein
- 21 g,
- Carbohydrates
- 42 g,
- Fat
- 14 g,
- Fibre
- 3 g,
- Sodium
- 486 mg.
- Excellent source of
- vitamin B12
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.
