Method

1. Prepare the pasta as per packet instructions (if using).

2. Heat the oil in a large saucepan, over high heat. Fry the onion and garlic, until softened.

3. Add the lamb and cook, until browned all over.

4. Add the oregano and thyme, season with salt and pepper, and stir well for 1min.

5. Add the carrots, celery, tomato puree, tinned tomato, red wine (if using), beef stock, and olives (if using). If not using red wine, add 685ml beef stock.

6. Bring to a boil, then reduce the heat to a simmer. Cover with a lid, leaving a slight gap to reduce some of the liquid. Simmer for 40mins.

7. Add the cavolo nero and cook for a further 5-8mins, with the lid on.

8. Serve on top of pasta, courgetti, or a mix of both! Sprinkle cheese over top (if using).

Second Nature special tip

Leftover celery? Great for snacks with peanut butter! Save money by omitting the red wine, and use dried herbs. Not a fan of olives? Leave them out!