Spaghetti Bolognese with a Twist

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
  • Spaghetti 
  • 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.