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Ingredients
Method
- Olive oil
- 500g lamb mince
- 1 chopped onion
- 2 chopped carrots
- 2 chopped celery stalks
- Bunch of fresh oregano, leaves chopped
- 150ml red wine
- 2 x 400g tins of chopped tomatoes
- Tagliatelle, cooked to serve
- Grated parmesan, to serve
- Fry the lamb mince in 2 tbsp of oil in a casserole until crisp, then remove to a plate and set aside. Add the carrots, onion, celery and almost all the oregano with some seasoning and a splash more oil, then cook for 15 mins or until very soft.
- Add the mince back to the casserole and pour in the wine. Reduce by half, then add the tomatoes and about half a can of water and simmer gently for 90 mins. Once thickened and saucy, season well, sprinkle with the remaining oregano and serve with tagliatelle and plenty of parmesan - delicious!
2 hrs
4 serving
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