Lamb, Tomato and Aubergine Pasta | Recipe | Simply Beef & Lamb
Lamb, Tomato and Aubergine Pasta
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Cooking tools:
- Nonstick skillet
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Mixing bowl
- Stove
- Serving bowl
- Fine-mesh sieve
- Pot
Ingredients
- 400g lamb stir-fry strips or thin cut lamb steaks, cut into strips
- 2 tablespoons rapeseed or sunflower oil
- 1 onion, peeled and chopped
- 1 aubergine or large courgette, diced
- 1 tablespoon dried mixed herbs
- 2 tablespoons good balsamic vinegar or Worcestershire sauce
- 2 x 400g can chopped tomatoes with garlic
- 1 teaspoon sugar
- 300g fresh or dried pasta of your choice (we used pappardelle)
- 50g ricotta or mozzarella cheese (broken into pieces)
- 1-2 tablespoons freshly chopped dill or flat-leaf parsley
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