lamb-bolognese

Lamb Bolognese

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Servings

4

Prep

20 min

Cook

45 min

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Lamb Bolognese

  • 500g organic, grass-fed lamb mince
  • 3 tbs olive oil
  • 2 small brown onion - chopped
  • 4 garlic cloves - chopped
  • 1 celery stick - chopped
  • 2 carrot - sliced
  • 6 button mushrooms - quartered
  • 1 tbs dried basil
  • 2 bay leaves
  • 1 tbs dried thyme
  • 500mls beef bone broth
  • 600mls tin toms
  • 100mls pasatta
  • 2 zucchini - cut into ribbons
  • sea salt
  • black pepper

Mince is a bit of an all-rounder, whether you’re making meatballs, burgers, or ragu.  This recipe lends itself nicely to delicious leftovers, so Consider making a larger batch and storing the extras in the fridge or freezer.  Obviously traditional bolognese is made using  beef mince and feel feel to substitute, but in my mind lamb mince has more flavour and greater fat content – giving a nicer mouth-feel.

The recipe is quick and pretty straight forward but for best results cook for longer on the lowest heat and slowly reduce the sauce to the desired consistency.

Here’s how it rolled:

  • Heat the olive oil in large saucepan or fry pan on medium heat
  • Add the onion, celery and garlic cook for 3-4 mins
  • Add the dried herbs and cook for further 1-2 mins
  • Add the lamb mince and turn up the heat, cook until the mince is browned
  • Reduce the heat again to medium and add the broth – cook for 5-6 mins
  • Add the tin toms and passata and stir
  • Cook for 3-4 minutes before adding carrot and mushrooms
  • Cook for further 15-20 minutes or cook a little longer to desired consistency
  • Season
  • Add the zucchini ribbons to the mince and remove from the heat

 

 

lamb-bolognese

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