This has to be one of the quickest pasta sauces I make! Dinner is on the table in less than half an hour.
8 oz elbow noodles
2 T olive oil
8 oz lamb shoulder or ground lamb
2 medium eggplant
4 cloves garlic
8 oz crushed tomatoes
1/4 c fresh basil
1 T fennel seeds
1 T sweet paprika
1 t red pepper flakes
Salt and Pepper
Bring a large pot of salted water to a boil on the stove. Boil the pasta according to the package directions. Drain when cooked and return to the pan.
Meanwhile, peel and finely dice the eggplant.
Chop the lamb into small pieces.
Peel the garlic and slice thin.
Heat the oil in a large skillet. Add the lamb and saute for four minutes. Add the eggplant and saute another two minutes. Add garlic and saute for 30 seconds. Add the tomatoes and spices, including a teaspoon of salt. Cover and simmer for 8 to 9 minutes.
Wash the basil and chop roughly. Add and stir into the pasta.
Taste the ragu and add salt and pepper as needed.
Add the ragu to the pasta and toss.
Parmesan or feta cheese make great toppings if desired!
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