Italian Lamb Pasta with Mirepoix

Prep Time: 5 mins Cook Time: 25 mins Total Time: 30 mins Yield: 4 servings

A savory Italian pasta dish featuring seasoned ground lamb simmered in a roasted garlic and basil sauce, built on a flavorful mirepoix base.

Ingredients

• 1 lb 80/20 ground lamb
• 1 container fresh mirepoix (about 1½–2 cups)
• 1 jar (24 oz) Dave’s Gourmet Roasted Garlic & Sweet Basil Pasta Sauce
• 1½ tsp Italian seasoning
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp white pepper
• 2 tbsp garlic olive oil
• 12 oz fresh pasta
• Parmesan for serving

Instructions

1. Cook mirepoix: Heat garlic olive oil in a large skillet over medium heat. Add mirepoix and cook until softened, about 5 minutes.
2. Brown lamb: Push mirepoix to the sides, increase heat to medium-high. Add ground lamb and break it up. Cook until browned, about 5-6 minutes. Drain some excess fat.
3. Season: Stir in Italian seasoning, oregano, salt, and white pepper. Cook 1 minute.
4. Simmer: Pour in pasta sauce, stir everything together, reduce heat to medium-low. Simmer uncovered 12-15 minutes.
5. Cook pasta: Meanwhile, boil fresh pasta in lightly salted water. Drain, reserving ½ cup pasta water.
6. Finish: Add a splash of pasta water to the sauce and stir. Toss pasta with sauce. Serve with Parmesan.

Notes

• Fresh pasta cooks fast—start it when the sauce has about 3-4 minutes left.
• Mirepoix is a classic French aromatic base of diced onion, celery, and carrot.
• You can substitute ground beef for the lamb if preferred.