Putting a twist on a family favourite, Spaghetti Bolognese using lamb mince. Or use left over roast lamb to make a quick, easy and satisfying meal.
- 2 tablespoons olive or rapeseed oil
- 2 large onions finely chopped
- 2 large carrots peeled and finely chopped
- 2 sticks celery finely chopped
- 1 kg lean lamb mince
- 2 x 400g tins chopped tomatoes
- 800 ml lamb or beef stock - from cubes is fine
- 2 bay leaves
- Salt and pepper
- Freshly grated parmesan or cheddar
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.