Pasta recipe for 4 people, takes only 30 mins; recipe has olive oil, minced lamb, fennel bulb, garlic clove, rosemary, peeled plum tomato, olive, spaghetti and parmesan.
Lamb & fennel spaghetti Bolognese
Course: Pasta
Servings
4
servings
Prep time
10 mins
Ingredients
- Olive Oil: 2 tbsp olive oil
- Minced Lamb: 500g pack lean minced lamb
- Fennel Bulb: 2 fennel bulbs, core removed, chopped
- Garlic Clove: 3 garlic cloves, finely chopped
- Rosemary: 1 tbsp finely chopped rosemary
- Peeled Plum Tomato: 2 x 400g cans peeled plum tomatoes
- Olive: 10 olives, halved
- Spaghetti: 350g dried spaghetti (or use gluten-free alternative)
- Parmesan: grated parmesan and green salad, to serve (optional)
Directions
- 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.
- 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.
- While the sauce is cooking, cook the spaghetti following pack instructions. Serve with grated Parmesan and a green salad, if you like.
