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In a processor or blender empty 2 X 410g cans whole tomatoes, add 2 tbsp tomato puree. Add 3 cloves garlic, 2 sticks celery, 2 small carrots, handful of coriander, (or basil if you prefer) 2 chillis. Blitz until liquified. Set aside.
Make up 1 cup beef/lamb stock using a stock pot or bouillon cube. Set aside
750 g ground extra lean beef or lamb mince
1 large onion chopped
2 tbsp olive oil
Sauté onion in olive oil until tender.
Add mince and brown for 7 minutes using a fork to prevent mince from clumping.
Add 3 tsp paprika, ½ tsp chilli powder, ½ tsp ground coriander, salt to taste, shake of black pepper, 1 tsp origanum.
Cook spices through gently.
Add tomato liquid to meat and simmer gently for 40 minutes. If more liquid is required slowly add stock in small quantities.
Cook tagliatelle pasta per package instruction.
Drain in colander drizzling with olive oil. Garnish with coriander/basil and Parmesan shavings.
Prepared , tried and tested by: Gail Haselsteiner
