Fettuccine with Sweet Onion, Rosemary, and Lamb

Ingredients

Lamb Sauce Base

• 6 tablespoons olive oil
• 3 onions (large, peeled and finely sliced)
• 1 carrot (peeled and finely grated)
• 1 tablespoon fresh rosemary (chopped)
• 200 grams top-quality minced lamb

Liquid Components

• 200 ml dry white wine
• 300 ml vegetable stock
• salt
• pepper

Pasta & Finishing

• 400 grams fettuccine
• 100 grams Parmesan cheese (freshly grated)

Method

Stage 1 - Cook Aromatics

1. Heat olive oil in a large saucepan over medium heat.
2. Add the sliced onions, carrot, and rosemary.
3. Fry for 5 minutes over medium heat until softened and golden.
4. Stir occasionally with a wooden spatula.

Stage 2 - Brown Lamb

1. Add lamb mince and mix well into the onion mixture.
2. Continue cooking for 5 minutes, stirring frequently so meat browns all over.

Stage 3 - Deglaze & Simmer

1. Pour in white wine and cook for a further 3 minutes to allow alcohol to evaporate.
2. Season with salt and pepper.
3. Pour in vegetable stock.
4. Bring to a boil over medium heat, then lower heat.
5. Leave to simmer uncovered for 30 minutes, stirring every 10 minutes.

Stage 4 - Cook Pasta & Combine

1. About 10 minutes before sauce finishes, cook pasta in a large saucepan of boiling salted water until al dente.
2. Drain pasta thoroughly and immediately add to the meat sauce.
3. Increase heat to high and gently mix sauce and pasta together for 30 seconds, stirring constantly.
4. Ensure sauce coats pasta evenly.
5. Lower heat if needed to avoid breaking apart pasta.

Stage 5 - Serve

1. Divide among warmed bowls.
2. Serve immediately, topped with freshly grated Parmesan cheese.