About the Recipe
Author:
Pat
Try this lamb variation of a classic Bolognese. Enjoy it served over al dente pasta and topped with a sprinkle of shaved Parmesan cheese for a wonderfully hearty meal with a bit more depth of flavour than a traditional beef/pork Bolognese. This recipe freezes well – we always keep a few serves in the freezer for quick meals on days we’re not up to cooking.
This Bolognese sauce is also the base for our Lasagne recipe.
Ingredients
Bolognese sauce
1kg lamb/hogget mince
2 large carrots (cut into half-moons)
1 onion, diced
4 cloves garlic, minced
500g diced tomatoes (can double if desired)
170g (roughly 2/3 cup) tomato paste
1/4 cup Worcestershire sauce
1/4 cup red wine
1 tbsp mixed herbs (thyme, sage, marjoram, rosemary)
chilli flakes to taste
1-2 tbsps olive oil (for cooking)
To serve
Pasta of your choice cooked al dente
Grated cheese (or flaked parmesan if you’re feeling fancy)
Chopped parsley or chives
Preparation
In a large pot, combine carrots, onion and garlic with a splash of olive oil. Sauté for a few minutes until vegetables soften.
Over high heat, add mince and brown, intermittently stirring to combine contents of pot. Allow to simmer for a few minutes. Lamb mince should be fattier than beef mince, so if any excess fat appears, now is the time to strain or collect it and jettison with a soup ladle before adding more ingredients.
Add tomatoes, tomato paste, Worcestershire sauce, wine, herbs and chilli flakes. The contents of the pot should be reasonably liquid and resemble concrete mix before reducing down. If the mix is too stiff, consider adding another tin of tomatoes.
Simmer over low heat, stirring occasionally, for 25 minutes.
Serve with your favourite pasta, topped with cheese and parsley or chives to garnish. Enjoy!