A spicy tweak on a classic Italian pasta dish. This is how we do it over here.
- 1 tablespoon olive oil
- 1 onion , finely chopped
- 1 medium carrot , peeled and chopped
- 3 garlic cloves , crushed
- 700 g | 24oz lamb steaks , diced into 1 1/2-inch cubed pieces
- 2 ripe tomatoes , chopped
- 1 teaspoon dried Oregano
- 1/2 teaspoon dried Thyme
- 1 teaspoon crushed red chilli flakes
- 1 x 700g | 24oz bottle of Italian Passata (or marinara/tomato sauce for U.S readers)
- 2 tablespoons tomato paste
- 1/3 cup red wine
- 1 tablespoon vegetable stock powder (or beef)
- Pinch of sea salt
- 1/2 cup water
- 500 g | 1lb packet parpadelle pasta
- Parmesan cheese to serve
How To Prepare
Heat the oil in a large frying pan/skillet over medium-high heat. Add the onion and carrots; fry until onion is transparent, about 5 minutes. Add the garlic and fry until fragrant, about 30 seconds.
Add the lamb, and sear until browned on all sides. Add the tomatoes; stir the oregano, thyme and chilli flakes through, and fry until tomatoes begin to soften. Pour in the Passata/tomato sauce and the tomato paste; bring to a boil, reduce heat down to low and allow to simmer.
Add the wine, stock powder and salt to taste; stir and cover with a lid. Allow to simmer over gentle heat, stirring occasionally. When lamb beings to soften, stir the water through. Continue to cook until lamb has softened and sauce has reduced down. Taste test (adjust spice and/or salt accordingly).
While lamb is simmering, cook pasta to packet instructions until al dente. Once cooked, drain and add 2 ladles of sauce throughout the pasta before serving.
Serve with the lamb sauce and Parmesan cheese.