Greek Lamb Bolognese with Dried Mint and Grated Halloumi

This is one of my favourite recipes I have made recently inspired by a similar version by @melizcooks. Lighter and fresher than a typical bolognese, this greek version using lamb mince, chicken stock, dried mint and grated halloumi is full of flavour and comfort without the heaviness of a traditional rich ragu. Cooking the dried pasta in chicken stock with the mince always ensure it soaks up all those lovely flavours.

(Serves 4 - £2.12 per serving)

1. Fry 500g lamb mince in large saute pan over a high heat with 1 tbsp olive oil. Make sure the mince gets really nice and brown and caramelised (this will add colour and flavour to the finished sauce). Remove to a plate using a slotted spoon, leaving all the lovely lamb fat behind.
2. In the leftover fat fry a chopped onion, a couple of diced carrots and a couple of diced sticks of celery. Add a pinch of salt and fry over a medium heat for 10-15 minutes until softened and golden but not coloured.
3. Return the meat to the pan and add 1 tbsp tomato puree, 1 tsp cumin, 1 tsp red pepper flakes or 1/2 tsp chilli flakes, 1 tbsp dried mint and a couple of crushed garlic cloves. Stir well for a few minutes before adding 500ml good quality chicken stock, a couple of bay leaves and 300g conchiglie pasta.
4. Give everything a good stir and a season and simmer with the lid off for 10 minutes until the pasta is cooked and the sauce has reduced slightly.
5. Add a splash of water if necessary, a large handful of roughly chopped parsley and taste.
6. Spoon into large bowls before grating over some halloumi cheese and sprinkling with more dried mint and red pepper flakes. Enjoy.