🍽️ Wide ribbon pasta with lamb mince sauce

Name: Wide ribbon pasta with lamb mince sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 1 garlic clove; 2 tbsp oil; 2 tsp butter; 500 g lamb mince; 500 g strained tomatoes with pieces (1 pack); 2 tsp dried herbs of Provence; salt; pepper (from the mill); 2 tbsp Madeira; 40 g black olives; 60 g Parmesan (freshly grated); 400 g pappardelle (very wide ribbon noodles); thyme (for garnishing)

661 kcal · 30 min · 4 servings

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Ingredients

1 onion
1 garlic clove
2 tbsp oil
2 tsp butter
500 g lamb mince
500 g strained tomatoes with pieces (1 pack)
2 tsp dried herbs of Provence
salt
pepper (from the mill)
2 tbsp Madeira
40 g black olives
60 g Parmesan (freshly grated)
400 g pappardelle (very wide ribbon noodles)
thyme (for garnishing)

Instructions

1. Peel the onion and the garlic clove and chop them very finely. Heat oil and butter in a large pan. Add the onions and garlic and sauté them briefly until soft. Add the lamb mince and fry it until crumbly and browned all over.
2. Pour the tomatoes into the pan. Season the sauce with Herbs de Provence, salt, and pepper. Let the sauce simmer gently for about 5 minutes. Finish by enhancing the flavor with a splash of Madeira.
3. Pit the olives. Cut them into even quarters.
4. Cook the pasta in boiling salted water according to the package instructions, but keep it al dente (firm to the bite).
5. Place the hot ribbon pasta onto the plates. Top with the lamb mince sauce and a few olive quarters. Sprinkle the dish with grated Parmesan and garnish with fresh thyme sprigs.

Nutrition per serving

kcal: 661
Protein: 44 g · Fett/Fat: 21 g · Carbs: 72 g