A tasty twist on a family classic, this Easy Lamb Bolognese can be made with lamb mince or leftover roast lamb for a speedy midweek dinner.
Regular readers of EPF will know I love lamb. Lamb is tasty, nutritious and much cheaper and easier to cook than it’s often given credit for. Need a little extra convincing? Take a look at my collection of lamb recipes and be inspired!
If you’ve cooked up a lamb roast for your Sunday lunch and are wondering what to make with the leftovers, then wonder no more! This quick and easy Lamb Bolognese is a great way to use up leftover roast lamb!
Alternatively, you can use lamb mince, which is usually about the same price as beef mince in British supermarkets and just as tasty. It works so well as an alternative to beef in this easy spaghetti bolognese.
If you’d rather use beef mince, or if you have some leftover beef, then that’s OK too – this recipe works equally well with beef or lamb.
The quantity I give below makes enough bolognese sauce for two meals for a family of 4. Eat half now and stash the rest in the fridge or freezer for a super quick meal at a later date. If you’d rather just cook one batch, simply halve the ingredients.
My top wine pick for this delicious Lamb Bolognese would be a Chianti, or a Sangiovese from elsewhere in Italy (or indeed from elsewhere in the world!).
Easy Lamb Bolognese
- 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 (or leftover roast lamb)
- 2 x 400g tins chopped tomatoes
- 800 ml lamb or beef stock - from cubes is fine (I use 2 Kallo organic beef stock cubes)
- 2 bay leaves
- Salt and pepper
- Spaghetti or any other shape of pasta you prefer
- 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.
If you’d rather use beef mince, or if you have some leftover beef, then that’s OK too – this recipe works just as well with beef or lamb.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.
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