Name: Lamb & fennel spaghetti Bolognese
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 tbsp olive oil -; 500g pack lean minced lamb -; 2 fennel bulbs , core removed, chopped -; 3 garlic cloves , finely chopped -; 1 tbsp finely chopped rosemary -; 2 x 400g cans peeled plum tomatoes -; 10 olives , halved -; 350g dried spaghetti (or use gluten-free alternative) -; grated parmesan and green salad, to serve (optional) -

Ingredients for - Lamb & fennel spaghetti Bolognese

1. 2 tbsp olive oil

2. 500g pack lean minced lamb

3. 2 fennel bulbs , core removed, chopped

4. 3 garlic cloves , finely 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.