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Tagliatelle with Moroccan Style Lamb Sauce

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A Moroccan inspired take on the traditional Bolognaise, perfect to feed the family midweek.

How to cook & Ingredients

10 minutes
35 minutes
Serves 4-6

Ingredients 

1 onion, chopped & 3 stalks of celery, chopped

2 tsp minced garlic & 3 tspn ground coriander

3 tsp ground cumin & 250ml chicken stock

500 g minced Scotch Lamb

400 g can chopped tomatoes

500g sweet potatoes (1 medium sized potato) peeled and cut into 2 cm/1” cubes

2 courgettes, halved lengthways and thickly sliced

500 g tagliatelle

Olive oil spray

Cooking Method

  • Spray a large saucepan with oil and heat. Cook onion and celery for 3 –4 minutes, or until soft.

    1
  • Add garlic and spices and cook for 1 minute more.

    2
  • Add lamb and cook, stirring, for 5 minutes over a high heat, or until browned, breaking up any lumps with the back of a wooden spoon.

    3
  • Add stock, tomato and sweet potato. Bring to the boil, reduce heat and simmer, partially covered, for 10 minutes.

    4
  • Add courgette and cook, uncovered, over medium heat for 15 minutes, stirring regularly, until vegetables are tender and the sauce has thickened.

    5
  • While the sauce is simmering, cook pasta in large saucepan of boiling water according to packet instructions. Drain and serve topped with sauce.

    6

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Serving Suggestion

Garnish with sliced spring onions, and chopped parsley, if desired.

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