- Cook Time: 10 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 665
- Carbohydrate Content: 72g
- Fat Content: 25g
- Fiber Content: 8g
- Protein Content: 38g
- Saturated Fat Content: 9g
- Sodium Content: 0.8g
- Sugar Content: 10g
Lamb & fennel spaghetti Bolognese Recipe
Lamb & fennel spaghetti Bolognese is a Pasta recipe for 4 people, takes only 30 mins; recipe has olive oil, minced lamb and fennel bulb.
Ingredients
- Garlic Clove - 3 garlic cloves, finely chopped
- Parmesan - grated parmesan and green salad, to serve (optional)
- Spaghetti - 350g dried spaghetti (or use gluten-free alternative)
- Olive Oil - 2 tbsp olive oil
- Olive - 10 olives, halved
- Rosemary - 1 tbsp finely chopped rosemary
- Minced Lamb - 500g pack lean minced lamb
- Fennel Bulb - 2 fennel bulbs, core removed, chopped
- Peeled Plum Tomato - 2 x 400g cans peeled plum tomatoes
Instructions
- 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.