Pasta Lamb-anaise

by Leah Halmagyi

Ingredients

  • 1 brown onion, finely diced
  • 1 carrot, finely diced
  • 2 cloves garlic, minced
  • 2 bay leaves
  • ¼ bunch thyme, finely diced
  • 2 Tbsp extra virgin olive oil
  • 600g lamb mince
  • 2 Tbsp tomato paste
  • 2 x 400g cans tinned cherry tomatoes,
  • 1 cup beef stock
  • salt flakes and freshly-milled black pepper
  • 1 tsp brown sugar
  • 400g pasta shells
  • grated parmesan, chopped parsley and leaf salad, to serve

Instructions

1 Sauté the onion, carrot, garlic, bay leaves and thyme in olive oil in a large saucepan set over a moderate heat for 5minutes, until softened. Add the lamb mince and cook, stirring often for 10 minutes, until browned.
2 Mix in the tomato paste and cook for 1 minute, then add the cherry tomatoes and stock and simmer for 20 minutes. Season with salt and pepper and stir in the sugar.
3 Cook the pasta according to manufacturer’s instructions until al dente, then drain well and mix into the sauce. Serve with grated parmesan, chopped parsley and leaf salad.

You may also like