NZ Lamb Ragu

Whilst the capsicum is roasting, bring a medium saucepan of salted water to the boil. Finely chop the red onion (see ingredients list). Finely chop the garlic (or use a garlic press). Grate the zucchini and the carrot (unpeeled).

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

Add the lamb mince to the pan and cook, breaking up with a wooden spoon until browned, 3-4 minutes. Add the tomato paste, brown sugar, salt (see ingredients list), diced tomatoes and crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to low and simmer until thickened, 10 minutes. Stir through the butter and season with a pinch of salt and pepper.

Whilst the lamb ragu is cooking, add the penne to the boiling water and cook until ‘al dente’, 10 minutes. Pick and roughly chop the basil leaves. Reserve 1/2 cup of pasta water. Drain the pasta and add the penne and 1/2 the chopped basil to the lamb ragu. Toss to coat. Add a little pasta water if the sauce is dry.