Lamb Fettuccine with fresh egg pasta
- Basic egg pasta
- 500 - 600 g lamb steaks, sliced
- 1 Onion, roughly chopped
- 4 cloves garlic, roughly chopped
- 1 Red bell pepper, roughly chopped
- 1 Red chilli, deseeded and roughly chopped
- 1 1/2 Cups spinach leaves
- 1 400 g tin of tomatoes
- Dried mixed herbs
- Salt and pepper
Level of difficulty Average
Preparation time 10mins
Cooking time 480mins
Cost Average budget
Place all of the vegetables (including tinned tomatoes) in a food processor and process until neat smooth
Place the sauce, lamb, and mixed herbs in a slow cooker and cook on low for about 8 hours. If the sauce seems thin after 8 hours, switch the cooker to high, remove the lid and leave it for about half an hour and the sauce will thicken.
Cut homemade pasta into strips, cook in salted boiling water for about 4 minutes, drain, and serve lamb mixture over pasta.
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Chef Tips and Tricks
Do you put the pasta in without waiting for the water to boil? Add oil? Forget the salt?