When it is boiling add the pasta and stir. Cook until half cooked tender. Strain and drizzle with a little olive oil so it does not stick. Pour the lamb and sauce into a large baking dish and add ...

If you’d like to celebrate Easter, or simply the appearance of spring with lamb, why not make this traditional Sicilian pasta sauce of lamb and peas?

Finally, you'll need ground lamb and pasta (we use gigli Toscani) to complete the dish. Heat the oil in a Dutch oven over ...

Greek Easter, or Greekster, if you will, is a major celebration for Greeks across the globe. Lamb (arni) is the protein of ...

Get the Pasta e Piselli recipe. The verdict is still out as to whether reader's used ground lamb or ground beef to make this cozy bake (we give both options!), but we know one thing for sure ...

Cook the pasta in boiling salted water ... cook for 2 minutes and drain. Toss all into the lamb ragu and check seasoning. Spoon into bowls, top with the pangrattato and scatter over the parmesan.

lamb stock, apricots and spinach then season with salt and pepper. Bring to a simmer and cook for 20 minutes, or until the spinach is soft and the liquid has reduced. Set aside. Take the pasta out ...

This dish is all about rich, deep flavours — tender lamb shanks, earthy porcini mushrooms, and the perfect balance of aromatic herbs. A splash of red wine takes it to the next level, creating a ...