Pasta with lamb and tomato sauce

Serves 4

Ingredients:

1 tbsp olive oil

1 onion, finely diced

1lb (450g) ground lamb, or very finely chopped lean lamb

¾ cup dry red wine

finely grated zest of 1 lemon

pinch of paprika

few sprigs of fresh thyme (leaves only)

3 garlic cloves, finely chopped

12oz (350g) pappardelle

freshly grated Parmesan cheese, for serving

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a frying pan, add the onion and a pinch of salt, and cook over low heat for 5 minutes or until soft. Add the lamb and cook, stirring, until browned, about 5 minutes. Turn up the heat, add the wine, and allow to bubble for 2 minutes.

2 Add the lemon zest, paprika, and thyme. Stir in the garlic, cook for a few seconds, then add the tomatoes and their juices. Bring to a boil, then simmer gently for about 15 minutes.

3 Meanwhile, cook the pasta as the package directs, until it is tender yet still firm to the bite. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss together with the reserved cooking water. Add the lamb sauce, toss again, sprinkle with Parmesan, and serve.

Pasta with lamb and tomato sauce