Lamb & fennel spaghetti Bolognese

Lamb & fennel spaghetti Bolognese

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(8 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


  • 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 bulbs, core removed, chopped
    Fennel bulb

    Fennel bulb

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

  • 3 garlic cloves, 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 olives, 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, questions and tips

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Libby Billings's picture
Libby Billings
9th Jun, 2020
I love this recipe. For those of you who are saying you found it a bit bland, I usually use 3 fennel bulbs instead of 2 and finely sliced, and probably a little more rosemary too. I also don't drain the excess fat from the lamb as it has a lot of flavour it (admittedly less healthy), and put a lid on a leave it to cook over a very low heat for as long as possible so the flavours can develop (30 mins ish) before the 15 mins of reduction.
Vexed77's picture
28th May, 2020
Delicious, like as good as a delia beef and pork ragu but quicker and more interesting. Add all the extras mentioned below, and then a bit more. Super yum.
Hannah MacKnight's picture
Hannah MacKnight
19th May, 2020
It was just ok, added fennel seeds but felt it was still lacking.
3rd Sep, 2019
Wow! Such a great recipe. I want to make this dish for weekends. I prefer to eat spaghetti with pork chops. It's really tasty. I found recipe how to bake pork chops here
11th Mar, 2015
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
2nd Dec, 2013
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.
6th Mar, 2015
So you made a normal beef ragu?
20th Nov, 2013
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 !
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24th Apr, 2014
I use turkey mince here instead of lamb...less fat and just as delicious! :)
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