250 grams Minced Lamb
200 gram Finely chopped onion
2 large cloves of garlic finely chopped
1 tble sp Sunflower oil
100 grams finely grated carrot
200 grams Passata
1 250 gram tin chopped tomatoes
1 stock cube
750 ml water
1tsp dried rosemary
1tsp dried oregano
1tsp dried basil
3 large bay leaves
50 ml red wine
Salt & pepper to taste
heavy bottomed frying pan

1. Heat oil over a medium heat
2. Add garlic and onions to the pan and lightly fry till soft and golden in colour
3. Add lamb and carrot to the onions and fry (med to high) stirring until lamb is no longer pink and all lumps have gone.
4. Break up stock cube into pan
5. Pour in the Passata, tin of tomatoes and water.
6. Turn up heat and bring to the boil.
7. Reduce heat to a simmer.
8. Add rosemary, Oregano, Basil and bay leaves.
9. Leave to simmer for 1½ hrs.
10. Pour in wine
11. Add salt.
12. Continue cooking for another 15 mins
13. Remove bay leaves before serving

This can be left on a very low light until ready to eat.


1. Fill a 3 litre pan about 2/3 full of water.
2. Stir in 1 tablespoon salt and 1 table spoon oil
3. Put pan on stove on high till boiling fast.
4. Slowly add 500grams spaghetti and stir.
5. After about 10 minutes, start testing pieces of pasta every minute or so until the spaghetti feels tender but still firm.
6. Pour the water and the spaghetti into a colander set in the sink.
7. Let the pasta drain.

Put pasta on plates. Make an indent in the center, spoon the sauce into the indent and serve.
Makes 2 good mains course servings

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