Lamb Bolognese Recipes

EASY LAMB BOLOGNESE

Steps:

• Put the olive oil in a wide, deep saucepan and add the chopped onion, carrots and celery. Cook with the lid on over a gentle heat for about 5 minutes, until softened but not coloured.
• Turn the heat up to medium/high and add the mince. Fry for 5-10 minutes until the mince has browned all over and is flecked with darker brown. (If using leftovers, simply add in the leftovers and skip the rest of this step.)
• Tip in the chopped tomatoes, stock and bay leaves, plus salt and pepper to taste. Bring to the boil, then turn the heat down low and simmer for 30 minutes.
• Serve with spaghetti (or any other shape of pasta you wish) and grated cheese.

LAMB & FENNEL SPAGHETTI BOLOGNESE

Steps:

• 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.

LAMB BOLOGNESE

Steps:

• mix lamb, pancetta, salt, sugar, fennel seeds, chili flakes, and rosemary together. Chop all veggies including the garlic and keep seperate from the meat. In a larg stockpot, brown the lamb mixture in olive oil. Keep stirring the meat to avoid large chunks. Drain the fat as the lamb browns. When all the meat is browned, add veggies and cook for about 10 minutes. Add the tomatoes and simmer for at least 1 hour. When the lamb is tender, add the heavy cream. Remove from heat and serve.