Noodles with lamb sauce

Ingredients for 4 servings:

• 500 g pasta of your choice
• 600 g tomatoes, pureed
• 250 g minced lamb
• 1 garlic clove(s)
• 1 onion(s)
• 1 sprig(s) rosemary
• 2 bay leaves
• ½ jar red wine, dry
• 4 tbsp Parmesan, freshly grated
• 4 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Red wine and rosemary give the sauce an irresistible taste

Peel and finely dice the garlic clove and onion. Wash the rosemary and pat dry. Heat olive oil in a pan, add the rosemary and bay leaves, and fry the garlic and onion until translucent. Then add the minced lamb and fry until browned and crumbly. Season with salt and pepper and pour in the wine. Cook uncovered over medium heat until the wine has reduced. Then add the passata and simmer uncovered over very low heat for 1 hour, seasoning again to taste. Just before the sauce is ready, cook the pasta in plenty of salted water until al dente. Top with the sauce and sprinkle with grated Parmesan cheese, and serve hot.