Tuscan Lamb & Roasted Courgette Ragù With Tortiglioni

Preheat the oven to 180°C/ 160°C (fan)/ gas 4 and boil a kettle

Peel and finely dice your red onion[s]

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium heat

Once hot, add the diced red onion and a pinch of salt and cook for 4-5 min or until softened

Meanwhile, top, tail and chop your courgette[s] in half lengthways, then slice into half moons

Add the chopped courgette to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt and pepper

Put the tray[s] in the oven for 25-30 min or until softened

Add your lamb mince to the onion and cook for 3-4 min, breaking it up with a wooden spoon as you go, or until starting to brown

Meanwhile, dissolve your beef stock mix in 100ml [150ml] [200ml] boiled water

Add your tomato paste and balsamic vinegar to the pan and cook for 2-3 min further

Add the beef stock and a pinch of sugar to the pan and cook for 15-20 min or until the sauce has thickened to a bolognese sauce-like consistency and the lamb is cooked through (no pink meat!) – this is your sauce

Chop your basil finely, including the stalks

Meanwhile, add your tortiglioni to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 7-9 min or until cooked with a slight bite

Once cooked, drain and reserve a cup of the starchy pasta water

Once thickened, add the roasted courgette to the sauce and give everything a good mix up

Tip: Add a splash of the starchy pasta water if it's looking a little dry!

Season with a generous grind of black pepper – this is your Tuscan lamb & roasted courgette ragù

Add the cooked tortiglioni to the pan with the Tuscan lamb & roasted courgette ragù and give everything a good mix up until the pasta is coated in the sauce