My ideal comfort food involves roast lamb and rosemary. Kate’s is probably pasta-based. Here’s my synthesis:
- Soften half an onion and two cloves of garlic (minced) in a little olive oil. Add a teaspoon of Italian seasoning half way through..
- Add a pound of minced lamb, 85/15, grass-raised. Chop with a spatula over a fairly high heat until it’s granular and cooked through.
- Add one can of roasted diced tomatoes, one small can of tomato paste, half a cup of chopped mushrooms, and half a cup of plain tomato sauce.
- Simmer for 15 minutes, stirring regularly.
- Serve over fresh fettuccine, garnished with finely grated parmesan cheese. Pairs well with a South African Cabernet-Pinotage.