L​amb ragu with rigatoni

So simple but full of flavour, I started by frying some chopped garlic in olive oil, added dried mint, dried oregano, chilli flakes then lamb mince and tinned plumb tomatoes.
I let it simmer for 30 minutes before cooking the pasta.

Cook the rigatoni a little less than the packet instructions and finish it in the sauce.

Serve with some rocket salad and a drizzle of extra virgin olive oil. Gorgeous!