As the chill sets in, lamb becomes an excellent choice to warm both your body and soul. Not only is it nourishing and filling, but it also offers a fantastic source of iron and protein, making it a wholesome addition to your menu.
In this recipe, succulent lamb mince takes centre stage, perfectly complemented by the sweet and aromatic caramelised fennel. The combination of these flavours creates a delectable twist on the classic bolognese sauce, adding depth and richness to every bite.
Garnish with fresh rosemary and a sprinkle of pecorino cheese for an extra burst of flavour.
Lamb and Caramelised Fennel Spaghetti Bolognese Recipe
2 tbsp extra virgin olive oil
1 white onion, finely chopped
2 small fennel, finely chopped,
2 tbsp chopped oregano
1 tsp fennel seeds
1 tbsp caster sugar
1 tbsp white wine vinegar
500g lamb mince
2 cloves garlic, crushed
1 cup white wine
1 x 400g can tinned tomatoes
2 tbsp tomato paste
400g spaghetti pasta
4 sprigs rosemary, torn
Finely grated pecorino, to serve
- Heat oil in a large, heavy-based wide saucepan over medium heat. Add the onion, fennel, oregano, fennel seeds, caster sugar and vinegar. Season with salt and pepper and cook, stirring occasionally for 15 minutes, or until the fennel starts to caramelise and turn golden.
- Add the lamb mince and garlic; increase heat to high and cook, stirring to break up the mince for 8 minutes.
- Add the wine, bring to a simmer and cook for 3 minutes. Add the tinned tomato, tomato paste, reduce the heat to low, partially cover with a lid and cook for 30 minutes.
- Cook pasta in boiling salted water for 6-8 minutes, or until al dente. Drain.
- Add pasta to the lamb bolognese and toss to combine.
- Divide between bowls and serve with roughly chopped fennel fronds, rosemary and pecorino.