500g lamb mince
1 carrot, chopped
1 brown onion, chopped
1 celery stick, chopped
4 garlic cloves, finely chopped
1 tbs olive oil
2 dried bay leaves
1/2 cup dry red wine
1/2 cup beef stock
1 tin chopped tomatoes
1/4 cup tomato paste
1/2 tsp caster sugar
300g dried Rigatoni pasta
Parmesan to serve


Heat oil in 
a frying pan over medium-high heat. Add all vegetables and garlic to pan and cook for 2 minutes or until onion is becoming translucent. Add mince and bay leaves.

Cook for 5 minutes, stirring often to break up any lumps, until meat begins to brown. Add wine. Simmer for 2 minutes until liquid has almost evaporated. Add tomatoes, stock, sugar and tomato paste. Stir. Reduce heat to low-medium and simmer for 10 minutes or until sauce has thickened.

Meanwhile, bring a large saucepan of salted 
water to the boil over high heat. Cook pasta, following packet directions, or until al dente. Drain and to the mince mixture. Stir gently to combine. Serve immediately with Parmesan.