This really is super straightforward and delicious! Rather than minced lam you could use shredded slow cooked leftovers from a Sunday lunch...
Ingredients
- 1½ tablespoons garlic infused olive oil
- 8 spring onions (finely sliced)
- 1 tbsp dried mint
- 1 tbsp dried oregano
- 1/2 teaspoon crushed chillies (or more if you want a bigger kick!)
- 500g grams minced lamb
- 2 x 400g can chopped tomatoes
- 1 1/2 tablespoon redcurrant jelly
- 1 tbsp Worcestershire sauce
- pinch of salt
- grinding of pepper
- 500g pappardelle
Warm garlic oil in a flat saute pan with lid and lightly fry the spring onions.
Sprinkle in the herbs and chilli stirring well before adding the meat. Cook for a few mins breaking up the mince with a wooden spoon until browns
Add tomatoes, redcurrant jelly, Worcestershire sauce, salt and pepper stir well and bring to a bubble. Partially cover with lid and simmer for 30 mins until dark. Scrape up any browned bits from the bottom and mix in
Boil the kettle and put in a pan with salt to cook pasta according to packet instructions
Drain the pasta (Save some of cooking liquid if the lamb needs thinning out a little) and mix into the lamb on a gently heat allowing to soak up the sauce and flavour.
Serve sprinkled with chopped mint
Enjoy!
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