Tagliatelle with Fennel and Lamb Ragu
Nutrition per serving
| Calories | 902 kcal |
| Protein | 39.3 g |
| Carbs | 100.1 g |
| Fats | 40.1 g |
| Saturated Fat | 13.3 g |
| Monounsaturated Fat | 18.1 g |
| Polyunsaturated Fat | 3.2 g |
| Sugars | 8.9 g |
| Fiber | 7.5 g |
| Sodium | 435 mg |
Ingredients
| Garlic | |
| Black Olives | |
| Dried Rosemary | |
| fennel, bulb | |
| Chopped Tomatoes (canned) | |
| Tagliatelle Pasta | |
| Olive Oil | |
| Lamb, ground |
Preparations
1. Peel/finely dice the garlic.
1. Peel/finely dice the garlic.
2. Finely chop the olives.
3. Finely chop the rosemary leaves.
4. Cut off the stalks and fronds from the fennel. Chop of the root from the bottom and discard. Very thinly slice the fennel widthways.
Cooking instructions
1. Cook the pasta in lightly salted water until al dente.
1. Cook the pasta in lightly salted water until al dente.
2. Cook the garlic and rosemary in ½ a tbsp of oil in a frying pan over medium heat for about a minute. Add the fennel and a pinch of salt and continue to cook for about 3 minutes until softened.
3. Add the mince and break up the meat with a wooden spoon, then add the olives and cook until the mince is no longer pink. Stir in the tinned tomatoes with a pinch of sugar and salt and pepper. Bring to a gentle boil, lower heat to low and simmer for about 6-8 minutes until slightly thickened. Add a little water if too thick.
4. Add the drained pasta to the sauce and stir to coat.