Easy Lamb Mince Bolognese

4 standard portions

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Ingredients

• 1 tbsp Olive Oil
• 1 Onion (finely chopped)
• 2 Garlic Cloves (finely chopped)
• 1 Carrot (finely chopped)
• 1 Celery Stalk (finely chopped)
• 500 g Lamb Mince (or use chopped leftover roast lamb)
• 80 g Smoked Bacon Lardons
• 400 ml Passata (or use a tin of chopped tomatoes)
• 200 ml Beef Stock (or lamb stock if you have it. Stock cube or stockpot is fine to use)
• 2 tbsp Tomato Puree
• 60 ml Whole Milk
• 1 tbsp White Wine Vinegar (or use a splash of white or red wine)
• 1 tsp Sugar
• 1 tbsp Oregano (fresh or dried)
• 2 Bay Leaves
• ½ tsp Salt
• ¼ tsp Black Pepper
• 1 tbsp Parsley (finely chopped for garnish)
• 350 g Spaghetti (cooked according to instructions.)
• 25 g Parmesan (grated)

Method

1. Heat the oil in a frying pan or shallow casserole and gently cook the finely chopped onion, carrot, celery and garlic for 4-5 minutes until soft.
2. Turn the heat up and add the lamb mince (break it down with a wooden spoon) and bacon lardons. Fry until the mince has changed colour. This should only take a couple of minutes.If you are using leftover roast lamb, don't add it yet, wait until after step 3.
3. Add the passata, stock, tomato puree, milk, sugar, white wine vinegar, oregano, bay leaves, salt and pepper. Give everything a stir and cook on a medium simmer for 30 - 40 minutes until the sauce is glossy and thick, stirring occasionally.If you have more time, leave the sauce simmering for up to an hour for a richer depth of flavour. You'll want to cook it on a gentle simmer if you're cooking it for longer.
4. If you are using leftover roast lamb, add this in now and gently heat it up before serving the bolognese with the cooked spaghetti, grated Parmesan and chopped parsley.