This is a hearty use of autumn aubergines while they are at their best. Fast-cooking lamb mince combines with lightly spiced tomato sauce for an impressive weeknight meal or dinner party. Crispy fried sage leaves add texture and a unique aroma.
AUBERGINE AND LAMB FETTUCCINE RECIPE
Serves 4
2 Tbsp olive oil
1 onion, chopped
3 cloves garlic, crushed
1 carrot, grated
1 aubergine, cut into 2cm cubes
450g lamb mince
½ tsp smoked paprika
1 Tbsp chopped sage leaves
½ cup red wine
2 cups passata
2 tsp brown sugar
Salt and pepper, to taste
250g fettuccine
A handful of sage leaves, plus 1 Tbsp oil
½ cup grated parmesan, to serve
- Warm the oil in a large frying pan to medium heat. Add the onion, garlic and carrot, cooking for 5 minutes until softened. Add the aubergine and cook for a further 10 minutes or until starting to soften. Remove from the pan.
- Into the same pan add the mince, separating with a wooden spoon, cooking until lightly browned. Add the vegetables back in and stir through the paprika and sage leaves.
- Pour in the wine, passata and sugar, slowly bringing to a simmer for 5-8 minutes. Season with salt and pepper.
- Cook the fettuccine as per packet instructions.
- Just before serving, fry the extra sage leaves in a little oil to crisp them up.
- Serve the pasta topped with sauce, parmesan and a few sage leaves.
