Wide Band Pasta with Lamb Meat Sauce

Ingredients

• 1 onion
• 1 Garlic clove
• 2 tbsp oil
• 2 tsp butter
• 500 g ground lamb
• 500 g passata with chunks (1 pack)
• 2 tsp dried herbs of Provence
• Salt
• Pepper (freshly ground)
• 2 tbsp Madeira
• 40 g Black olives
• 60 g Parmesan (freshly grated)
• 400 g pappardelle (very wide band pasta)
• thyme (for garnish)

Instructions

1. 1.

   Peel and finely chop onion and garlic. Heat oil and butter in a pan. Sauté onions and garlic, then add ground lamb and brown it all over.

2. 2.

   Add passata, season with herbs of Provence, salt and pepper, and simmer for about 5 minutes. Finish with Madeira.

3. 3.

   Remove pits from olives, cut into even quarters.

4. 4.

   Cook pasta according to package instructions until al dente in boiling salted water.

5. 5.

   Place hot pappardelle on a plate, spoon sauce over it, add a few olive slices, sprinkle parmesan and garnish with thyme before serving.