Course Italian Kitchen, Meat Recipes, Pasta Recipes
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 4servings
Calories 460kcal
Ingredients
250g lamb mince
1 red onion (roughly chopped)
Approx 1 TSP chilli flakes
1 TSP of balsamic vinegar
Beef stockpot
2 cloves of garlic (skin off)
A handful of mint leaves
1 carrot (roughly chopped)
200g can of chopped tomatoes
1 TBSP tomato puree
200g conchiglie pasta
450 ml boiling water
Instructions
First off, preheat the oven to about 200°C.
Get a casserole dish on medium heat and add about a TSP of olive oil. Throw in the lamb mince and break it up into large chunks.
When the lamb is starting to brown, add the rest of the ingredients except the pasta and the mint and bring it to a boil over high heat then put a lid on and whack it into the oven.
After about 20 mins give everything a stir and add the pasta in. Then back in the oven for about another 20 mins or until the pasta is done.
Serve it with the mint leaves on top as garnish and some grated cheese.