Lamb Mince Sauce

Quick but yummy pasta recipe today - I think the original comes from Nigella, and is called something like "greek bolognese". I like it a lot - it's simple, tasty and the lamb is so much more flavorful than beef.

Sorry for all these super short postings, but it's hard to find the time to sit uninterrupted at the computer for much more than minutes at a time right now.

Lamb Mince Sauce
(printable recipe)
serves 4

1 yellow onion, minced
4 garlic cloves, minced
2 tbsp olive oil
150 g mushrooms, finely chopped
500 g lamb mince
250 ml red wine
2 tbsp tomato purée
1 tbsp milk
2 tins (each 400 g) crushed tomatoes
salt
pepper
1 tbsp sugar
2 tsp dried oregano

Fry the onion and garlic in olive oil on medium heat for a few minutes, until the onion has softened. Add the mushrooms and let them cook until they've released some of their liquid, and shrunk in size. Add the mince and fry until it turns light brown rather than pink. Add the red wine and let it cook in almost completely on medium high heat. Stir together milk and tomato purée and add this to the pot with the tinned tomatoes, sugar, salt, pepper and oregano. Cover with a lid and let it cook for at least 30 minutes.

Serve with pasta, and if you have some feta cheese, it'd be perfect to crumble on top.

Recipe in Swedish:
Lammfärssås till pasta