Italian Lamb Main course Pasta

Tagliatelle with lamb and rosemary


  • olive oil
  • 200g lamb mince
  • 1 carrot, cut into small dice
  • 2 cloves garlic, chopped
  • about a tsp of finely chopped fresh rosemary
  • 100ml white wine
  • 4-6 cherry tomatoes, halved
  • salt and pepper
  • 200g tagliatelle
  • parmesan to serve


Heat the olive oil in a casserole pan and brown the mince, breaking up any lumps. Add the carrot, garlic and rosemary and continue frying for a few minutes over a medium heat, stirring all the time.

Turn up the heat and add the wine. Allow to bubble for a few minutes before adding the tomatoes and seasoning. Stir well, cover and reduce heat. Leave to simmer for about half and hour. Remove the lid and simmer for a further 5 minutes or so to reduce the liquid – it shouldn’t be too wet.

While the sauce is simmering, cook the tagliatelle in plenty salted water until al dente. Drain well and add to the lamb sauce. Mix through and serve straight away with grated parmesan.

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