500 g (1 lb) minced raw lamb
2 tablespoons olive oil
1 onion, chopped
1 green pepper, deseeded and chopped
2 courgettes, finely chopped
400 g (14 oz) can tomatoes
300 ml (1/2 pint) water
250 g (9 oz) pasta shapes
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
salt and freshly ground black pepper
100 g (4 oz) mushrooms, sliced
2 tablespoons olive oil
1 onion, chopped
1 green pepper, deseeded and chopped
2 courgettes, finely chopped
400 g (14 oz) can tomatoes
300 ml (1/2 pint) water
250 g (9 oz) pasta shapes
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
salt and freshly ground black pepper
100 g (4 oz) mushrooms, sliced
method
1. Heat the oil in a saucepan and fry the onion, green pepper and courgettes gently for 2 - 3 minutes until they are beginning to soften.
2. Add the lamb, turn the heat to
high and fry until the meat is evenly browned, stirring with a wooden spoon to remove any lumps. Pour off any excess fat.
3. Stir in the tomatoes with their juice and the water, breaking up the tomatoes with the spoon. Bring to the boil, stirring frequently.
4. Add the pasta, herbs and salt and pepper to taste and mix well. Cover the pan and simmer the lamb and pasta for 15 minutes.
5. Stir in mushrooms and simmer, uncovered, for 10 minutes. Serve the lamb and pasta medley at once.
2. Add the lamb, turn the heat to
high and fry until the meat is evenly browned, stirring with a wooden spoon to remove any lumps. Pour off any excess fat.
3. Stir in the tomatoes with their juice and the water, breaking up the tomatoes with the spoon. Bring to the boil, stirring frequently.
4. Add the pasta, herbs and salt and pepper to taste and mix well. Cover the pan and simmer the lamb and pasta for 15 minutes.
5. Stir in mushrooms and simmer, uncovered, for 10 minutes. Serve the lamb and pasta medley at once.
serving amount
serves 4
rate this recipe
8.3
out of 10
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2 comments
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