Lamb & Vege Ragu

Ingredients

• 2 capsicums, cut into 1cm strips

• 1 red onion, finely chopped

• 4 tsp minced garlic

• 2 courgettes, grated

• 2 carrots, grated

• 2 Tbsp dried Italian herbs

• 500g lean lamb mince

• 140g tomato paste

• 1/2 tsp salt

• 2 tins chopped tomatoes

• 2 cubes beef stock

• 20g butter

• 300g penne pasta

• 1/4 cup roughly chopped basil leaves

• 50g feta

Instructions

1. Preheat the oven to 200°C.

2. Place the capsicum strips on an oven tray lined with baking paper. Toss with olive oil, season with salt and pepper, and roast for 20 minutes.

3. In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the onion, courgette and carrot, cook for 5 minutes. Stir in the garlic and herbs and cook for another minute.

4. Add the lamb mince to the pan, stir to break up, cook for 3-4 minutes. Add the tomato paste, salt, tomatoes and beef stock (crumbled). Reduce the heat to low and simmer until thickened, about 10 minutes. Stir through the butter and a pinch of salt and pepper.

5. While the lamb is simmering, cook the pasta in a pot of boiling water until al dente, about 10 minutes.

6. Add the pasta and basil to the lamb mix. If the sauce is dry, add a small amount of the water the pasta was cooked in.

7. Divide the ragu between plates and top with roast capsicum and crumbled feta.

Serves 6-8