Mafalda with Lamb and Mint

• salt
• 12 oz. mafalda noodles or fettuccine
• 1 tbsp. olive oil
• 1 large onion
• 1 medium red pepper
• 12 oz. ground lamb
• 3 clove garlic
• 2 tsp. dried mint
• 2 tsp. ground coriander
• 1/2 tsp. ground red pepper
• 1 can whole tomatoes in juice
• 3 tbsp. tomato paste
• 1/2 c. loosely packed fresh parsley leaves
• fresh parsley leaves

1. Heat large saucepot of salted water to boiling over high heat; add mafalda and cook as label directs.
2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat until hot.
3. Add onion and diced red pepper, and cook 10 minutes or until lightly browned and almost tender, stirring occasionally.
4. Increase heat to medium-high; add lamb, garlic, mint, coriander, ground red pepper, and 3/4 teaspoon salt, and cook 8 minutes or until browned, stirring occasionally.
5. Stir in tomatoes with their juice and tomato paste, breaking up tomatoes with side of spoon; heat to boiling.
6. Reduce heat to medium and simmer, uncovered, 5 minutes.
7. Drain mafalda; return to saucepot.
8. Add lamb mixture and chopped parsley, and toss well to coat.
9. Garnish with parsley leaves.

salt, noodles, olive oil, onion, red pepper, ground lamb, clove garlic, mint, ground coriander, ground red pepper, tomatoes, tomato paste, parsley, parsley

Taken from www.delish.com/recipefinder/mafalda-lamb-mint-2373 (may not work)