Left over lamb leg, dice into 1/2-inch cubed pieces
1 onion, finely chopped
1 medium carrot, peeled and chopped
2 ripe tomatoes, chopped
3 garlic cloves, crushed
1tbsp olive oil
1 tsp dried or fresh oregano if using fresh,
chopped
1/2 tap dried Thyme or fresh, chopped
1 tap crushed red chilli flakes
700g / 24 oz bottle of Italian Passata
2 tbsp tomatoes paste
1/3 cup red wine
1tbsp vegetables /beef stock powder
Pinch of sea salt
1/2 cup water
500g packet parpadelle pasta
Parmesan cheese to serve
Methods :
Fry the onion and carrots with olive oil over medium heat
Until the onion is transparent, add garlic and fry until fragrance.
Add the lamb stir a bit add tomatoes, stir in the oregano, thyme and chilli flakes, fry until tomatoes begin to soften.
Pour in the passata; bring to a boil, reduce heat add the red wine, stock and salt, cover with a lid and simmer over gentle heat, when lamb begins to soft add water stir through, continue to cook until lamb has soften and sauce has reduced down.
While the lamb simmer, cook the pasta to packet instructions until al dente.Once cooked add 2 ladles of sauce throughout the pasta, pour the rest of the lamb and sauce on top and serve with Parmesan cheese.
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