Lamb ragu rigatoni
|1 Tbsp||Olive oil|
|1||Onion, large, finely chopped|
|2||Carrots, peeled and diced|
|2 stalks||Celery, peeled and diced|
|3 cloves||Garlic, finely chopped|
|6 sprigs||Fresh rosemary, leaves only, finely chopped|
|500 g||Lamb mince|
|¾ cup||White wine|
|2 cans||Chopped tomatoes, 400g each|
|4 Tbsp||Tomato puree|
|½ cup||Olives, mixed pitted|
|1||Parmesan cheese, grated, to serve|
|450 g||Rigatoni, or other dried pasta|
- Heat olive oil in a heavy-based pan.Add onion, carrots, celery and courgette and cook over a medium heat for 5 minutes. Add rosemary, garlic, anchovy and mince.
- Cook, stirring, for 5 minutes, until the mince has broken down. Add white wine, tomatoes, tomato puree and olives. Season well and simmer over a low heat for 40 minutes to 1 hour, until thick.
- Cook rigatoni according to packet instructions. Drain, then add to the sauce and toss together.
- Serve with grated parmesan.