Name: Lamb, tomato and oregano ragu
Total time: 1 h 50 min
Yield: Serves 4
Ingredients: for frying olive oil; 500g lamb mince; 1 onion, finely chopped; 2 carrots, finely chopped; 2 sticks celery, finely chopped; a bunch fresh oregano, leaves picked; 150ml red wine; 2 x 400g tins plum tomatoes; (or any other pasta) to serve tagliatelle; finely grated, to serve parmesan

for frying olive oil
500g lamb mince
1 onion
finely chopped
2 carrots
finely chopped
2 sticks celery
finely chopped
a bunch fresh oregano
leaves picked
150ml red wine
2 x 400g tins plum tomatoes
(or any other pasta) to serve tagliatelle
finely grated, to serve parmesan

Method

step 1
Heat 2 tbsp of olive oil in a casserole over a high heat and fry the lamb mince until really crisp. Scoop out onto a plate. Add the onion, carrots, celery and threequarters of the oregano to the casserole with a large pinch of salt and a little more oil. Cook for 15 minutes, stirring regularly, until the veg is soft.
step 2
Tip the mince back in, along with the red wine, and reduce by half. Add the tomatoes and half a tin of water, then simmer gently for 1 hour 30 minutes until thickened. Season with salt and loads of black pepper. Sprinkle the remaining oregano leaves over the ragu, then serve with tagliatelle and parmesan.