- 400 g lamb steaks
- 2 T olive oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- ½ cup beef stock
- 3 T chopped parsley, plus extra for sprinkling
- 1 x 800 g can tomatoes
- Sea salt and freshly ground black pepper
- 400 g tagliatelle
- Parmesan, finely grated, for serving
Trim the fat then chop the lamb fairly finely. Gently heat the olive oil in a wide pan, then add the chopped lamb and onion and cook over a brisk heat, stirring often, until a good browned colour.
Stir in the garlic, then pour in the stock and keep stirring to loosen any brown bits sticking to the pan. Add the parsley and tomatoes, then, using a potato masher, break up the tomatoes.
Simmer, covered, for 30 minutes, or until the lamb is tender and the sauce is of a good consistency. Check seasoning.
Break the pasta into a large saucepan of simmering salted water.
Cook until just tender. Drain and mix with half the sauce.
Add a sprinkling of parsley. Pass around the rest of the sauce and Parmesan at the table.
Cook’s notes: Use ready-minced lamb, or free-range beef mince instead of the lamb. Sprinkle with crumbled feta rather than Parmesan. Serve over couscous with a hot, spicy condiment on the side.
Per serving: 3068.7 kJ, 34.5 g protein, 23.6 g fat, 93.7 g carbs