Ingredients:

• 2 onions, chopped finely
• 2 tablespoons oil
• 1 ¼ pounds lean lamb, cut into small cubes
• 2 medium carrots, chopped
• 4 sticks celery, chopped
• 425 g can tomatoes
• 8 cups beef stock
• 3 cups spiral pasta
• Chopped fresh parsley for garnish

Method:

1. Heat oil in large pan and cook lamb in batches until brown. When each batch is removed, drain on paper towels. Add onion to pan and cook for 2 minutes or until soft. Return meat to pan.
2. Add chopped carrot and celery, undrained crushed tomatoes, and beef stock. Stir to combine and bring to boil. Reduce heat to low and simmer, covered, for 15 minutes.
3. Add pasta to pan. Stir briefly to prevent pasta from sticking, simmer uncovered for another 15 minutes or until lamb and pasta are tender.
4. Sprinkle with parsley before serving.