PARSNIP NOODLES WITH SPICY LAMB MEATBALL RAGU 4

SERVES PREP + COOK 35 MINS

◆ ¼ cup extra-virgin olive oil

◆ 600g lamb sausages

◆ 400g shallots, chopped finely

◆ 2 garlic cloves, chopped finely

◆ 2 tsp smoked paprika

◆ 1 tsp ground cumin

◆ 1 tsp ground coriander

◆ 1 tsp fennel seeds

◆ 2 tbsp fresh thyme leaves

◆ 2 tbsp tomato paste

◆ 1 tbsp harissa paste

◆ 2 cups chicken stock

◆ 400g can diced tomatoes

◆ 6 large parsnips, trimmed

◆ 25g butter

◆ ¼ cup finely grated pecorino cheese

◆ ¼ cup loosely packed fresh oregano

1 Heat 1 tbsp of the oil in a large, deep frying pan over medium heat. Squeeze sausage meat from casings, separating into small meatballs. Cook meatballs, shaking pan occasionally,

4 mins or until browned all over. Remove from pan.

2 Heat another 1 tbsp of the oil in same pan over medium heat. Cook shallots and garlic, stirring occasionally, 5 mins or until softened.

3 Add spices and fennel seeds, cook, stirring, 1 min. Add thyme and pastes, cook, stirring, a further 2 mins or until fragrant. Stir in stock and tomatoes, bring to the boil. Reduce heat to low, simmer 10 mins or until reduced by half. Stir meatballs into sauce. Season to taste. Keep sauce hot over low heat.

4 Using a spiraliser, cut parsnips into thick noodles. Heat butter and remaining oil in a separate large deep frying pan with a lid over medium heat. Add parsnip, cook, covered, 5 mins or until just tender. Season to taste.

5 Serve parsnip noodles with meatballs and sauce, topped with pecorino and oregano.