Lamb & fennel spaghetti Bolognese

Lamb & fennel spaghetti Bolognese

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(2 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
Try out something new with mince- this pasta sauce is flavoured with fennel and rosemary and contains salty olives

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal665
  • fat25g
  • saturates9g
  • carbs72g
  • sugars10g
  • fibre8g
  • protein38g
  • salt0.8g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g pack lean minced lamb
  • 2 fennel bulb, core removed, chopped
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 3 garlic clove, finely chopped
  • 1 tbsp finely chopped rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 x 400g cans peeled plum tomatoes
  • 10 olive, halved
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 350g dried spaghetti (or use gluten-free alternative)
  • grated Parmesan and green salad, to serve (optional)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. In a medium saucepan, heat a little of the olive oil. Add the lamb mince, season and cook until browned, breaking it up with a wooden spoon as it cooks. Drain off and discard any excess fat.

  2. Add the remaining oil, the fennel, garlic, rosemary and some seasoning, then cook for about 8 mins until soft and golden. Pour in the tomatoes, break up with the spoon, then add the olives. Simmer for about 15 mins until thickened.

  3. While the sauce is cooking, cook the spaghetti following pack instructions. Serve with grated Parmesan and a green salad, if you like.

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Comments (4)

katysimpson's picture

I followed it to the letter and, like others, found it lacking, so I added toasted fennel seeds, a lamb stock cube (no extra water though) and a splash of Worcester sauce and it was delicious.

Frantic Flapjack's picture

Tweaked this a little. I used beef mince and onions instead of the fennel. Also added a squirt of tomato purée with the tinned tomatoes and a beef stock cube which enriched the sauce. Was very well received.

archangelrich's picture

So you made a normal beef ragu?

goodfoodhabit's picture

Made this last week and we thought this dish had something missing and will make again but maybe with pork mince and add some fennel seeds !

Questions (0)

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Tips (1)

tellybwmbas's picture

I use turkey mince here instead of lamb...less fat and just as delicious! :)