Recipe information
Ingredients for - Lamb & fennel spaghetti Bolognese
2. 500g pack lean minced lamb -
3. 2 fennel bulbs , core removed, chopped -
5. 1 tbsp finely chopped rosemary -
6. 2 x 400g cans peeled plum tomatoes -
7. 10 olives , halved -
8. 350g dried spaghetti (or use gluten-free alternative) -
9. grated parmesan and green salad, to serve (optional) -
How to cook deliciously - Lamb & fennel spaghetti Bolognese
1. Stage
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. Stage
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. Stage
While the sauce is cooking, cook the spaghetti following pack instructions. Serve with grated Parmesan and a green salad, if you like.
