Ingredients
1 ½ Tbsp | Olive oil |
1 clove | Garlic, crushed |
4 | Spring onions, finely sliced |
1 Tbsp | Oregano |
1 Tbsp | Thyme |
1 Tbsp | Chopped mint |
1 pinch | Chilli flakes |
250 g | Lamb mince (Main) |
1 can | Chopped tomatoes, approx. 400g (Main) |
1 tsp | Honey |
1 tsp | Worcestershire sauce |
150 g | Pappardelle pasta, dried |
Directions
- Heat 1 tablespoon of the oil in a non-stick frying pan. Add the garlic and spring onions and sauté for 1-2 minutes. Add the herbs, chilli flakes and lamb. Press the lamb with a fork to prevent lumps forming. Stir-fry until the lamb changes colour. Add the tomatoes, honey and Worcestershire sauce. Season. Cover and simmer for about 20 minutes, until cooked.
- Meanwhile, cook the pasta in a large pan of salted water according to the packet instructions. Drain well and add the remaining olive oil.
- Toss the meat with the pappardelle and serve in 2 bowls.