Name: Bucatini with moroccan lamb sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 teaspoon olive oil; 1 brown onion (80g), chopped finely; 2 clove garlic, crushed; 500 gram minced lamb; 1 teaspoon ground cumin; 1/2 teaspoon ground cayenne pepper; 1/2 teaspoon ground cinnamon; 2 tablespoon tomato paste; 2 x 415g cans crushed tomatoes; 1 zucchini (150g), chopped coarsely; 2 tablespoon finely chopped fresh mint; 375 gram bucatini pasta

Ingredients

2 teaspoon olive oil

1 brown onion (80g), chopped finely

2 clove garlic, crushed

500 gram minced lamb

1 teaspoon ground cumin

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground cinnamon

2 tablespoon tomato paste

2 x 415g cans crushed tomatoes

1 zucchini (150g), chopped coarsely

2 tablespoon finely chopped fresh mint

375 gram bucatini pasta

Method

1.Heat oil in large saucepan; cook onion and garlic, stirring, until onion softens. Add mince; cook, stirring, until changed in colour. Add spices; cook, stirring, until fragrant.

2.Stir in paste, undrained tomatoes and zucchini; bring to the boil. Reduce heat; simmer, uncovered, about 15 minutes or until sauce thickens slightly. Stir in mint.

3.Meanwhile, cook pasta in large saucepan of boiling water until tender; drain. Serve pasta topped with sauce.