Lamb and Spaghetti Bolognaise
A CLASSIC BOLOGNAISE WITH A LAMB TWIST!
- 260 g Lamb Mince
- ½ cup Cheddar Cheese
- ½ whole Brown Onion
- ½ medium Carrot
- 1 long Celery Stick
- 2 clove Garlic
- 400 g Diced Tomatoes
- 1 tbsp Tomato Paste
- 2 cup Baby Spinach
- ¼ cup Dry Red Wine
- 1 tsp Extra Virgin Olive Oil
- 3 tsp Rosemary
- 3 cup Cooked Wholemeal Spaghetti
Cook the wholemeal spaghetti as per packet instructions then drain in a colander.
Add the oil to a large saucepan and place over medium-high heat.
Finely chop the onion, carrot and celery and mince the garlic then add to the saucepan.
Cook, stirring for 5 minutes or until the onion softens, then add the lamb.
Continue to cook, stirring with a wooden spoon to break up any lumps for 5 minutes or until the lamb changes colour.
Add the wine and bring to the boil, then cook for 2 minutes or until the wine reduces slightly
Then add the canned tomato, tomato paste and rosemary.
Reduce the heat and cook stirring occasionally for 20 minutes or until the sauce starts to thicken.
Add the spinach to the lamb mince, and stir until is just begins to wilt.
Serve spaghetti topped with sauce, sprinkle cheese on top and enjoy!
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