Pasta alla norma with lamb

A Kiwi take on a Sicilian favourite

Serves

Prep Time

15 mins

Cook Time

30 mins

We don't know who Norma is but her pasta is the stuff of dreams! Traditionally an eggplant, tomato, basil and chilli ragu are tossed through spaghetti for a hearty and delicious hit of Sicilian sunshine.

Roasting the eggplant is important, you want to do it at a high temperature, ensuring a crisp outside so they hold their shape, but the silky fluffiness remains.

Kirsten McCaffrey

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Ingredients

500g Quality Mark lamb mince
2 eggplants
600ml tomato passata
3 garlic cloves
minced
1 onion
diced
1 carrots
grated
2 tsp dried oregano
2 tsp chilli flakes
300g spaghetti pasta

Method

Cook the pasta according to the packet instructions.

Cube your eggplant with the skin on, toss in oil and bake in a hot oven at 240℃ for 20 minutes, so it’s caramelised on the outside and holds its shape in the sauce.

While that’s in the oven, heat a little oil in a big wide pan.

Add your lamb mince, stirring frequently until browned all over, for about 5 minutes.

Add in onion, garlic and carrot, cook until translucent.

Throw in your passata, chilli flakes and dried oregano and simmer for five minutes.

Fold through your eggplant, toss with freshly cooked spaghetti, sprinkle over fresh basil and you’re done!