|5 ml||olive oil|
|800 g||boneless lamb cubes|
|salt and black pepper — to taste|
|1||onion — chopped|
|1||carrot — finely chopped|
|1||celery stalk — finely chopped|
|3||garlic cloves — finely chopped|
|a few sprigs||fresh rosemary — or thyme, stalks discarded, finely chopped|
|30 ml||tomato paste|
|250 ml||red wine|
|250 ml||mutton stock|
|2 tins||chopped tomatoes|
|250 g||portabellini mushrooms — halved|
|500 g||tagliolini — or tagliatelle pasta, freshly cooked and drained, to serve|
|1 handful||fresh basil — to serve|
|1/2 cup||parmesan cheese — grated|
In a large wide pot over the stovetop, heat the oil and fry the lamb in two batches over high heat until slightly brown (but not fully cooked), seasoning with salt and pepper.
Remove from the pot, then add the onion, carrot and celery. Turn down the heat to medium, and fry, stirring, until soft. Add the garlic and herbs and fry for another minute, then add the tomato paste and stir.
Add the wine, stock and canned tomatoes, stir and bring to a simmer.
Return the meat to the pot, add the mushrooms, stir, turn down the heat to low, cover with a lid and cook for about 2-2,5 hours or until the meat is very tender.
Add extra salt and pepper, if needed.
Add the freshly cooked pasta to the pot and give it a gentle stir.
Remove from the heat, then serve in bowls with lots of grated parmesan and some basil leaves.
Supported by the Red Meat Industry of SA – Recipes developed by The Food Fox- Ilse van der Merwe and photos by Tasha Seccombe.