Express Lamb Ragu Tagliatelle
Recipe by Helen Tzouganatos
Ingredients:
2 tbsp extra virgin olive oil
200g lamb mince
Sea salt flakes and cracked pepper
1 small brown onion, finely chopped
1 garlic clove, minced
1 tbsp tomato paste
2 tsp rosemary leaves, finely chopped
¼ tsp ground allspice
200g can crushed tomato
280g pack gluten free fresh tagliatelle
Grated parmesan or pecorino, to serve
Method:
Add oil to a large wide frypan over medium-high heat. Season lamb with salt, flatten into a large patty and press into the pan to sear. Cook for 3 minutes untouched to form a crust. Flip lamb over and cook for another minute.
Add onion, garlic, tomato paste, rosemary and allspice. Break up meat with a wooden spoon to combine ingredients and cook for another two minutes.
Add crushed tomato to the pan. Half fill the can with water, swish out remaining tomato and pour water into the sauce. Simmer for 8 minutes uncovered.
When the sauce is almost ready, cook the tagliatelle for 2 minutes in a pot of salted boiling water. Using tongs drag the pasta directly into the sauce and gently toss to combine. Divide pasta between bowls and serve with grated cheese.