11Jun '10
Pasta with lamb sauce
- Pasta with lamb sauce and roasted vegetables
Last night I made this dish with a thick, satisfying lamb sauce and roasted vegetables. It has become my new favourite pasta dish to make at home and it’s really versatile as it could work equally well with beef, different vegetables (like aubergine or artichoke) or the addition of olives.
Ingredients:
- 400g ground lamb
- 1 ½ bell peppers (med-large chunks)
- ½ a courgette (medium slices)
- 1 red onion (large chunks)
- 3 medium tomatoes (quartered, seeds removed)
- Olive oil
- 1 can or carton of tomato and basil passata
- 1 teaspoon chilli flakes
- Garlic salt (or normal salt and fresh crushed garlic)
- Ground black pepper
- Casarecce or other short pasta
Method:
- Bake the vegetables with some olive oil at 200 degrees C for 20 mins
- Fry the lamb in a little more oil
- When the lamb is browned add the chilli flakes, seasoning and passata
- When the vegetables are cooked stir them into the sauce
- Drain cooked pasta and mix into the sauce before serving.
I served it with crispy garlic bread but it would be good on its own too. Enjoy!
PS. For a complimentary wine try this Tre Torri!
