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Rigatoni Milano

Serves 4

Ingredients

500g Lamb Mince
2 Red Onions, peeled and finely chopped
2 Garlic Cloves, crushed
1 tbsp Olive Oil
1 tbsp Rosemary leaves, chopped
250ml Tomato Passata
250ml Lamb or Beef Stock
400g Rigatoni Pasta
Handful of Parsley, chopped
100ml Double Cream
75g Parmesan, grated

Method

Heat the oil in a large saucepan over a medium heat and cook the onions for 6-8 minutes until golden. Add the mince and garlic and cook for 3-4 minutes until browned. Tip into a colander to drain off the excess fat then return to the pan.

Add the rosemary, passata and stock, then season well and bring to the boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes until reduced and thickened.

Meanwhile, bring a large pan of salted water to the boil then add the pasta and cook according to pack instructions. Drain, then add to the sauce and toss together. Stir in the parsley, cream and cheese and serve.

Source: Valli Little, Delicious Magazine