Lamb & Beet Sauce, aka Pink Pasta

A quick weekday dinner - my kids really enjoyed this!

Lamb & Beet Sauce, aka Pink Pasta

500 g minced lamb
1 tbsp olive oil
2 garlic cloves
2 tbsp tomato purée
1 tbsp oregano
1 beef stock cube
200 ml water
400 ml crushed tomatoes (one can)
100 ml red wine
2 beets, coarsely grated
salt
black pepper

to serve:
Crumbed feta cheese

Heat the oil in a large pot and brown the lamb. Finely mince the garlic and add to the pot with tomato purée, oregano, stock cube, water, tomatoes and wine. Bring to a boil and cook for about 15 minutes. Add the beets and cook for another five minutes. Season with salt and black pepper.

Serve with pasta and top with crumbed feta cheese.