Serves 4

40 MINS
Cooking Time

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Ingredients


  • 1 pack Zafarelli Bucatini
  • 1 tbsp extra virgin olive oil
  • 1 brown onion, finely diced
  • 2 garlic cloves, finely chopped
  • 1 carrot, finely diced
  • 1 stalk celery, finely diced
  • 4 bacon rashers, trimmed and diced
  • 600g lamb rump, finely sliced into strips
  • 1 tsp smoked paprika
  • 13 cup tomato paste
  • 2 x 410g cans crushed tomatoes
  • 3 cups vegetable stock
  • 6 sprigs fresh thyme
  • 14 cup chopped fresh parsley leaves
  • Fresh mint leaves and grated parmesan, to serve

Method


Heat oil in a large heavy-based flameproof casserole dish over medium-high heat. Add onion, garlic, carrot and celery. Cook, stirring occasionally, for 3 minutes or until the vegetables start to soften. Then add bacon and continue to cook for a further 3 minutes or until golden. Add the lamb to pan and continue to cook till the meat is sealed and browned all over. This is important to add flavour to the dish. Stir in smoked paprika, tomato paste, tomatoes, stock and thyme sprigs. Bring to the boil, cover and cook for 10 minutes. Add the uncooked bucatini to the pot, reduce the heat to medium and simmer, covered for a further 15 minutes or until the pasta is tender and sauce has thickened, stirring every 5 minutes. Remove pot from heat. Remove and discard thyme sprigs. Add parsley. Season with salt and pepper. Stir to combine. Serve topped with mint leaves and parmesan.



Preperation Time

50 MINS

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