Ingredients (serves 3-4):
- Enough pasta for 3-4
- 2 tablespoons of olive oil
- 2 shallots – chopped
- 2 cloves of garlic – finely sliced
- 1 pack of lamb mine
- 1/2 teaspoon salt
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1/2 glass of red wine
- 1 tin of chopped tomatoes
- A handful of fresh mint leaves – torn and roughly chopped
- 2 tablespoons of ricotta cheese
Start by putting the pasta on to cook. Cook it in lightly salted boiling water until al dente then drain.
While the pasta is cooking, heat the oil up in a pan and gently fry the garlic and shallots for 2-3 minutes. Add the lamb mine along with the salt and pepper and continue cooking whilst stirring around until the mine has browned off. Add the wine and simmer for 30 seconds before adding the tinned tomatoes along with the basil and oregano.
Continue to simmer for 10 minutes or so until the sauce starts to thicken and is rich in flavour. Just before serving stir in the fresh mint and ricotta and then mix in with the drained pasta. Heat through again if necessary and then serve up.
Enjoy!
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