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Lamb & fennel spaghetti Bolognese

Try out something new with mince- this pasta sauce is flavoured with fennel and rosemary and contains salty olives

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 665
  • Carbohydrates 72
  • Saturated Fat 9
  • Sugar 10
  • Protein 38
  • Fat 25
  • Fibre 8
  • Salt 0.8

Nutrition per serving

  • Calories 665
  • Carbohydrates 72
  • Saturated Fat 9
  • Sugar 10
  • Protein 38
  • Fat 25
  • Fibre 8
  • Salt 0.8

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)

Method

  1. 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. 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. While the sauce is cooking, cook the spaghetti following pack instructions. Serve with grated Parmesan and a green salad, if you like.

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