Pasta alla norma with lamb
A Kiwi take on a Sicilian favourite
4
Serves
15 mins
Prep Time
30 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
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.
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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
1
1
Cook the pasta according to the packet instructions.
2
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.
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3
While that’s in the oven, heat a little oil in a big wide pan.
4
Add your lamb mince, stirring frequently until browned all over, for about 5 minutes.
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5
Add in onion, garlic and carrot, cook until translucent.
6
Throw in your passata, chilli flakes and dried oregano and simmer for five minutes.
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7
Fold through your eggplant, toss with freshly cooked spaghetti, sprinkle over fresh basil and you’re done!
