Spaghetti Lamb with Tomato Sauce

Ingredients

• Lamb mince 500g
• Spaghetti 400g
• Olive oil 2 tbsp
• Onion, finely chopped 1 medium
• Carrot, finely chopped 1 medium
• Celery sticks, finely chopped 2
• Garlic cloves, minced 3
• Tomato purée 2 tbsp
• Chopped tomatoes 1 x 400g can
• Beef or lamb stock 200ml
• Dried oregano 1 tsp
• Salt to taste
• Black pepper to taste
• Fresh basil, for garnish (optional) small bunch
• Parmesan cheese, grated (for serving, optional) to serve

Method

1. Heat the olive oil in a large saucepan or casserole dish over a medium heat. Add the chopped onion, carrot, and celery, and cook for 8-10 minutes until softened.
2. Add the lamb mince to the pan and break it up with a spoon. Cook until browned all over, then drain off any excess fat.
3. Stir in the minced garlic and tomato purée, and cook for 1 minute until fragrant.
4. Pour in the chopped tomatoes and stock. Add the dried oregano, salt, and pepper. Stir well to combine.
5. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes (or up to an hour for deeper flavour), stirring occasionally, until the sauce has thickened.
6. Meanwhile, cook the spaghetti according to packet instructions in a large pot of boiling, salted water. Drain well.
7. Serve the lamb sauce generously over the cooked spaghetti. Garnish with fresh basil and grated Parmesan cheese, if desired.