Ragu fácil de cordero picado con linguine

Ingredientes

• 1 pound (450g) ground/minced lamb (as lean as possible)
• 1 large onion (finely chopped)
• 1 large carrot (finely chopped)
• 2 to 3 stalks celery (finely chopped)
• 4 cloves garlic (1/2 or finely chopped)
• 2 tablespoons tomato paste
• 1/2 cup full-bodied red wine
• 14 ounce (400g) canned chopped tomatoes
• 1/2 can water
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon dried chili flakes (optional)
• salt (to taste)
• black pepper (to taste)
• 8 ounces linguine (or other long flat pasta)
• grated parmesan cheese (for serving)
• 2 tablespoons olive oil

Preparación

1. 1

   Fry the onions, carrots and celery in 2 tablespoons olive oil for about 5 minutes on a gentle heat until they soften and the onions become translucent

2. 2

   Add the tomato paste and garlic and fry for one minute longer, stirring continuously

3. 3

   Add the ground lamb and continue to fry until the meat is browned and separate. This should take about 5 minutes.

4. 4

   Add the red wine, the canned tomatoes, and the herbs (see note 1) and chilli flakes (if using). Half fill the tomato can with water and pour into the pan.

5. 5

   Make sure the heat is set to simmer, cover the pan with a lid and leave for at least an hour until the sauce has thickened and the flavours have developed (see note 2).

6. 6

   Taste for seasoning and add salt if necessary and the ground black pepper.

7. 7

   While the meat is simmering, cook the pasta in a saucepan of salted water for the time given on the packet.

8. 8

   Drain the pasta and transfer to a serving dish. Pour on the lamb ragu sauce. Sprinkle with grated parmesan cheese and serve with slices of garlic bread and a fresh green salad.