Pasta piccante con agnello e pomodoro

Ingredienti

• 500 gram lamb mince
• 1 onion (finely chopped)
• 1 bay leaf
• 3 sprigs thyme
• 1 tspn ginger/garlic paste
• 1&1/2 tspn dried italian herbs
• 1 tspn oregano
• 2 tspn chilli powder
• 1 cup passata or pureed tomatoes
• 1/2 cup water
• 2 cups dried pasta
• salt
• pepper
• 1 cup grated cheese (cheddar or mozzarella)
• 1 tbsp butter
• 1 tbsp cake wheat flour
• 1 cup warm milk
• salt
• pepper

Preparazione

1. 1

   Heat a large pan on high heat and brown the mince

2. 2

   Turn the temperature down to a medium low heat and add the onions, bay leaf and thyme

3. 3

   Once the onion is translucent add the ginger/garlic paste and sauté for a minute

4. 4

   Add the italian herbs, chilli powder, oregano and cook for a few seconds

5. 5

   Add the tomato passata and half cup water. Season with salt and pepper. Simmer on a low heat for 30-45 minutes to an hour. The sauce will thicken and the oil will surface to the top when fully cooked

6. 6

   Boil the pasta as per package instructions. Drain and set aside, reserving a cup of the water

7. 7

   --- White Sauce ---

8. 8

   Melt the butter on a low heat. Add the flour and whisk until it's smooth

9. 9

   Gradually whisk in the milk

10. 10

    Allow it to simmer gently until the sauce starts to thicken, about 6-8 minutes. Season with salt and pepper

11. 11

    --- Spicy Tomato Lamb Pasta ---

12. 12

    Mix the white sauce, meat sauce and pasta together. You can add some of the pasta water to the dish or you can mix it in during serving time.

13. 13

    Mix in the cheese or you can sprinkle the cheese on top and pop under the grill function in the oven until it melts

14. 14

    Garnish with parsley