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Lamb & fennel spaghetti Bolognese

Lamb & fennel spaghetti Bolognese

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal665
fat25g
saturates9g
carbs72g
sugars10g
fibre8g
protein38g
salt0.8g
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Ingredients

  • 2 tbsp olive oil
  • 500g pack lean minced lamb
  • 2 fennel bulbs , core removed, chopped
  • 3 garlic cloves , finely chopped
  • 1 tbsp finely chopped rosemary
  • 2 x 400g cans peeled plum tomatoes
  • 10 olives , halved
  • 350g dried spaghetti (or use gluten-free alternative)
  • grated parmesan and green salad, to serve (optional)

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

Goes well with

Recipe from Good Food magazine, November 2013

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A star rating of 4.7 out of 5.8 ratings
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