Lamb and red wine spaghetti
|3 Tbsp||Olive oil|
|1||Onion, finely diced|
|2 cloves||Garlic, crushed|
|1 Tbsp||Fresh thyme, chopped|
|400 g||Lamb steaks, trimmed of excess fat and cut in 2cm dice|
|1 cup||Red wine|
|2 Tbsp||Tomato paste|
|1 can||Chopped tomatoes, 400g|
|¼ cup||Pitted black olives, sliced|
|1||Salt & freshly ground pepper, to season|
|450 g||Spaghetti, dried|
- Heat oil in a saucepan, add onion, garlic and thyme and cook over a low heat for 5 minutes. Remove from the saucepan. Increase the heat, add the lamb and cook for 5 minutes, turning to brown on all sides.
- Return onion, garlic and thyme to the saucepan, add tomato paste and wine, and bring to the boil for 1 minute. Add tomatoes, then reduce heat and simmer for 1 hour, adding extra water if the mixture becomes too dry.
- Add olives and simmer for 15 minutes more. Season with salt and pepper to taste.
- At the same time, cook the spaghetti in boiling, salted water for 10 to 12 minutes, or according to packet instructions, until just tender to the bite. Toss pasta with sauce and serve.