Tasty Lamb Bolognese recipe Posted on 8 February 2011 I don’t know what it is, but I often find myself turning up the snob factor when it comes to thinking about minced meat”¦ It could stem from getting home from school STARVING and my hunger being humbly greeted by cottage pie or meat balls. Nothing glam about either of those as far as I could see. (I think about this stuff, I really do). Until lately that is, when I’ve been giving the not-an-Italian-staple-for-nothing old mince a second chance. It just didn’t seem right to leave it unattended and unloved in my books forever. Though if you know me at all by now, you’ll know that if I can try and swop in lamb for anything, I’ll do it. So here’s to a very simple but very bella Lamb Bolognese”¦ it tastes like the sum of its simple parts but about 100% better. Oh, and I can’t even claim credit for the recipe really, it was my always smashing nothing but dashing Rob who pulled this together last week. What you’ll need Serves 4 | Preparation time 5 minutes | Cooking time 20 minutes 1 packet spaghetti or linguini, whichever you prefer 2 onions and 2 cloves garlic, chopped Half tsp dried chilli flakes Half tsp cumin and half tsp dried coriander 500g minced lamb 2 tins chopped tomatoes 2-3 Tbsp chutney 2 Tbsp tomato puree Handful fresh parsley to serve What to do 1. In a separate pot add boiled water and cook the pasta with a dash of olive oil until al dente (just slightly firm). Rinse well under cool water to remove the starch and set aside. 2. In 2-3 Tbsp olive oil brown the onions and garlic along with the chilli, cumin & coriander on medium-high. 3. Add the mince and cook for 2-3 minutes until it has browned. 4. Add the chopped tomatoes, tomato puree (not essential if you don’t have) chutney, 1 tsp salt and 2 tsp freshly ground black pepper. 5. Simmer for 15-20 minutes until the sauce takes on a richer colour and starts to thicken. 6. Serve over your pasta with chopped parsley and grated cheese. *If you need to bulk up the dish, or just for a change, you can add 2 medium grated carrots and 1-2 rashers bacon. * Serve with an anything-goes green salad dressed with lemon juice and a sprinkle of dried chilli seeds if you like. Related Posts 3 Wine estates to visit in KwaZulu Natal 31 May 2023 The Cape may be the wine capital of South Africa, but you can still enjoy... read more 11 alcohol-free drinks for the sober curious 26 May 2023 Ocsober and Dry January are all good and well, but how about a permanent shift... read more Treat yourself to a one-of-a-kind fine dining experience in Franschhoek 20 March 2023 If you love a unique fine dining experience, you'll want to treat yourself to the... read more PREV ARTICLE NEXT ARTICLE
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