tagliatelle with lamb bolognaise

trim the fat off 400g lamb steaks and chop fairly finely. heat olive oil in a deep pan, add 1 finely chopped onion and the lamb, and cook over a brisk eat until browned. stir in 1 crushed clove of garlic.

pour in ½ cup of beef stock and stir to loosen any bits sticking to the pan. add 3 tablespoons of chopped parsley and a 800g tin of chopped tomatoes. cover and simmer for about 30 minutes until the lamb is tender. season with salt and freshly ground black pepper.

cook 400g of tagliatelle, drain and mix with half the sauce. Pass the rest of the sauce and parmesan cheese around at the table…