This was a quick and easy dinner I knocked up for myself this evening. I defrosted some minced lamb the night before and used it to make a 'quick bolognese-style' sauce. I find that using lamb makes up for cooking the sauce for a shorter period of time- traditional bolognese often involves cooking for a long period of time to intensify the flavour. I personally love the flavour of lamb and plus as I don't take beef, lamb is a delicious alternative!
When I cooked this, I did think of a friend of mine, A who is half Italian. I remember his expression of horror when I told him once that I often use lamb in my pasta sauces. He even said he would have to consult his mom ( who's Italian) on whether that's acceptable!
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| Quick pasta sauce + spaghetti |
Ingredients
Makes 2 portions
300 grammes of lamb mince
3 cloves of garlic, chopped
1 tablespoon of capers
1 tin of plum tomatoes
1 generous tablespoon of tomato puree
1 teaspoon of mixed herbs
Salt and sugar (yes you read it right!) to taste.
1 tablespoon of vegetable/ olive oil
Method
- Heat the oil in a deep saucepan on medium heat. In the meantime, cook your pasta according to the instructions on the packet.
- Fry the garlic until slightly brown. Add the capers and stir through.
- Add the mince and fry till cooked through.
- Add the tinned tomatoes and tomato puree. Simmer for about 10 minutes until the sauce thickens slightly.
- Season to taste. By this time, your pasta should be done and voila, dinner is ready!
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