NZ Italian-Style Lamb Ragu

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion, celery and carrot and cook, stirring, until softened, 5 minutes. Add the garlic and Italian herbs and cook until fragrant, 1 minute.

Push the vegetables to the side of the pan, add the lamb mince to the empty space in the pan. Cook, breaking up with a wooden spoon, until browned, 4 minutes. Add the tomato paste, brown sugar, chopped tomatoes with roast garlic & onion, water and crumble in the beef stock (1 1/2 cubes for 2 people / 3 cubes for 4 people). Stir to combine. Reduce the heat to medium and simmer until thickened, 8-10 minutes. Season with a pinch of salt and pepper.

While the lamb is cooking, add the fettucine to the pan of boiling water and cook until al dente’, 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain and return the pasta to the saucepan.

Add the fettuccine to the lamb mixture and toss to coat. Add a little of the pasta water if the sauce is too thick. In a medium bowl combine the olive oil (2 tsp for 2 people // 4 tsp for 4 people) and balsamic vinegar. Season with a pinch of salt and pepper and add the mixed leaves. Toss to coat.