Everyone loves a fresh plate of pasta, and this recipe brings you one of the Italian Classics right in your kitchen. Portions can be adjusted to serve as starter or main course, however since the pasta sauce includes beef, this particular recipe is filling as a meal on its own.

Serves 4 as main course
Preparation and Cooking Time: Approx 60 minutes

Lamb Brand Oregano 1 tsp

Lamb Brand Ground black Pepper to taste

Lamb Brand Fine Salt to taste

Fiorillo Tagliatelle 500g

Extra Virgin Olive Oil 3 tbsp

Onion 1, finely chopped

Carrot 1, finely chopped

Celery Stick 1, finely chopped

Garlic cloves 2, finely chopped

Minced Beef 500g

Red Wine ½ cup

Tomato Passata 200ml, strained

Tomato Paste 1 tbsp

Fresh Parsley 1 tbsp, chopped

Beef stock 350ml

Fresh Cherry Tomatoes 250g, chopped by half

Heat the oil in a large pan. Saute’ the garlic and onion until browned, then add the carrot and the chopped celery stick and cook gently, stirring often for 5 minutes. Add the minced beef and cook for another 5 minutes, stirring often; break up any lumps with a spoon.

Stir in the wine, mix well and cook for another 2 minutes. Add the tomato puree, tomato paste, herbs and 4 tablespoons of the stock and season with salt and pepper to taste.

Stir well and bring to the boil, cover and cook for 30 minutes. Stirring occasionally, add more stock as necessary. Finally add the halved fresh tomatoes and simmer for another 10 minutes.

Meanwhile pour pasta in 5 litres boiling salted water, stir from time to time and boil gently with cover on for 8 minutes or until al dente. Drain and toss pasta with the sauce, adjust seasoning and serve it immediately.