Tuscan Bolognese With Pappardelle - cooking recipe

Ingredients

4 tbsp olive oil
1 None onion, peeled and chopped
2 cloves garlic, peeled and crushed
1/2 lb ground lamb
1 None carrot, peeled and diced
1 None zucchini, trimmed and diced
2 stalks celery, diced
1 can chopped tomatoes (about 14 oz)
1 tbsp tomato puree
2 tsp each fresh chopped thyme, rosemary and sage, plus a few sprigs to garnish
14 oz pappardelle pasta

Preparation

Heat the oil in a large pan, add the onion and garlic and fry for 5 mins then stir in the ground lamb and fry over a high heat until browned. Add the carrot, celery and zucchini and fry for a further 5 mins. Stir in the chopped tomatoes, tomato puree and chopped herbs and bring to a boil. Reduce the heat and simmer for 15 mins, stirring occasionally.
Cook the pappardelle in a large pan of lightly salted boiling water for 7-8 mins or according to the pack instructions. Drain well and divide between four serving dishes.
Season the meat sauce to taste with salt and freshly ground black pepper and spoon over the pasta. Serve garnished with the herb sprigs.