First posted: Dec 6, 2010

Lamb Bolognese

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 Bolognaise… 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.

Ingredients

Cooks in:20 minutes Serves:4

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

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.

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Photo from 'Smitten' by Warren Heath.