Pasta with Lamb Mince and Feta Cheese

For the pasta with lamb mince, peel and finely chop the onion and garlic. Clean and chop the mushrooms. Wash oregano and pat dry, pluck leaves from stems, set aside 1 tablespoon leaves. Cut feta cheese into small cubes. Heat vegetable cream in a wide pot, add onion, garlic and mushrooms and fry over medium heat for about 5 minutes, add the meat and fry for another 10 minutes, season with salt and pepper.Add red wine, stock, tomato pieces, sugar, chili and oregano. Cover and cook on low heat for at least 30 minutes, season again. Meanwhile, cook pappardelle in plenty of salted water according to package directions until al dente, drain and mix with lamb sauce. Serve sprinkled with feta cheese and remaining oregano.

Preparation Tip:

The longer the pasta sauce cooks over low heat, the better it becomes. Instead of feta cheese you can also sprinkle the pasta with minced with mozzarella.

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