An easy lamb bolognese recipe made with lamb mince (ground lamb) or leftover roast lamb. It's a delicious twist on the classic Italian dish and it's on the table in just 40 minutes, making it perfect for busy weeknights!
Serve the lamb spaghetti bolognese with plenty of grated Parmesan cheese, and a sprinkling of chopped parsley for colour!
Bolognese sauce is a traditional Italian recipe that's been enjoyed for generations. This hearty and flavourful sauce is typically made with minced beef, tomato sauce, and a variety of herbs and spices. However, for a unique twist on this classic recipe, I've used minced lamb instead. The rich flavour of lamb pairs perfectly with the savoury tomato sauce, creating a delicious and tasty meal.
This easy recipe feeds a family of 4 (or 2 adults and 3 small kids), but it can easily be doubled for batch cooking. It's a great dish to have stashed away in your freezer.
👩🍳 Love bolognese? Try my easy slow cooker bolognese too!
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✔️ Why you'll love this recipe!
Here's why this is the best lamb mince bolognese recipe!
- Quick and easy to make.
- Family-friendly dinner.
- Leftovers freeze well.
- A nice change from beef mince bolognese.
- Use leftover roast lamb instead of mince.
🛒 Ingredient notes
- Onion, Celery, and Carrot - diced finely to form the classic soffritto base of the bolognese.
- Garlic - 2 fat cloves, or 3 if you really love garlic!
- Olive Oil - for cooking the soffritto.
- Lamb Mince - 500g of lamb mince (ground lamb) or the equivalent in leftover roast lamb which has been chopped into small pieces.
- Bacon Lardons - adds a delicious saltiness to the bolognese.
- Passata - or use a tin of chopped tomatoes.
- Tomato Puree (tomato paste) - for richness.
- Milk - a small amount of whole milk helps to tenderise the meat and develops the flavours of the bolognese.
- Stock - beef or lamb stock from a stock cube or stock pot.
- White Wine Vinegar - just a splash, or use red wine vinegar. I use this instead of opening a bottle of wine! If you have wine open, use that instead.
- Sugar - a heaped teaspoon of caster sugar helps to cut through the acidity of the tomatoes and vinegar.
- Herbs - Oregano and Bay Leaves. You can use dried or fresh herbs.
- Salt and Pepper.
- Parsley and Grated Parmesan to garnish.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: 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.
Two: 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.
💡 Top Tip - if you are using leftover roast lamb, don't add it yet, wait until after step 3.
Three: 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.
💡Top Tip - 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 cooking it for longer.
Four: If you are using leftover roast lamb, add this in now and gently heat it up before serving the bolognese with spaghetti, grated Parmesan and chopped parsley.
💭 Expert tips
- I recommend using a mini chopper or food processor to finely chop the onion, garlic, carrot and celery.
- Add a splash of red wine to the sauce for added depth and richness.
- If you like your sauce a little sweeter, add a little more sugar to the sauce while it's simmering.
🍴 Serving suggestions
Serve the lamb bolognese with cooked pasta, a green salad and some homemade focaccia or air fryer garlic bread, for a delicious and hearty meal.
Why not make double the quantity and use the leftovers for the ragu sauce in this easy lasagne recipe?
📖 Variations
- Add a splash of red wine or white wine instead of the white wine vinegar. If you do this, cut back on the sugar by half.
- Add a pinch of red pepper flakes and half a teaspoon of chilli powder for spicy lamb bolognese.
- Add more vegetables to the bolognese. Finely chopped mushrooms work well.
- Use Italian seasoning in place of the oregano. You could also use fresh oregano instead of dried. Torn basil is nice too.
- Use half beef mince (ground beef) and half lamb mince.
- Serve it with your favourite pasta. It doesn't have to be spaghetti (I like rigatoni pasta with bolognese).
- Add a cinnamon stick to the sauce whilst it is cooking for another layer of flavour! Remove before serving.
- Use lamb leftovers instead of lamb mince.
🥡 Storage
Store: Leftover meat sauce can be stored in an airtight container in the fridge for up to 3 days.
Reheat: Reheat in the microwave until piping hot.
Freeze: Allow the bolognese to cool then spoon it into a freezer-safe container and freeze for up to 3 months. Defrost in the fridge before reheating.
❓ Frequently asked questions
Traditional Italian ragu bolognese does not usually contain garlic. A proper ragu sauce is just meat, onions, wine, a little tomato paste and vegetables! I love garlic though, so always add it to my bolognese recipe.
Simmer, uncovered, over a low-medium heat and stir occasionally.
Yes! Follow my recipe for slow cooker bolognese, replacing the beef mince with lamb mince!
Yes, you can use minced beef instead of minced lamb in this recipe. Both will work well and create a delicious bolognese sauce.
Yes, this lamb bolognese recipe can be made ahead of time and reheated. In fact, the flavours will have a chance to develop and meld together, making the sauce even tastier.
😋 More bolognese recipes!
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Recipe
Easy Lamb Bolognese
Equipment
- Mini Chopper
- Wooden Spoon
- Measuring Spoons
- Shallow Casserole
- Measuring Jug
Ingredients
- 1 tablespoon 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 tablespoon Tomato Puree
- 60 ml Whole Milk
- 1 tablespoon White Wine Vinegar or use a splash of white or red wine
- 1 teaspoon Sugar
- 1 tablespoon Oregano fresh or dried
- 2 Bay Leaves
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 tablespoon Parsley finely chopped for garnish
- 350 g Spaghetti cooked according to instructions.
- 25 g Parmesan grated
Instructions
- 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.1 tablespoon Olive Oil, 1 Onion, 2 Garlic Cloves, 1 Carrot, 1 Celery Stalk
- 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 3.500 g Lamb Mince, 80 g Smoked Bacon Lardons
- 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.400 ml Passata, 200 ml Beef Stock, 2 tablespoon Tomato Puree, 60 ml Whole Milk, 1 tablespoon White Wine Vinegar, 1 teaspoon Sugar, 1 tablespoon Oregano, 2 Bay Leaves, ½ teaspoon Salt, ¼ teaspoon Black Pepper
- 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.1 tablespoon Parsley, 350 g Spaghetti, 25 g Parmesan
Notes
- Add a splash of red wine or white wine instead of the white wine vinegar. If you do this, cut back on the sugar by half.
- Add a pinch of red pepper flakes and half a teaspoon of chilli powder for spicy lamb bolognese.
- Add more vegetables to the bolognese. Finely chopped mushrooms work well.
- Use Italian seasoning in place of the oregano. You could also use fresh oregano instead of dried. Torn basil is nice too.
- Use half beef mince (ground beef) and half lamb mince.
- Serve it with your favourite pasta. It doesn't have to be spaghetti (I like rigatoni pasta with bolognese).
- Add a cinnamon stick to the sauce whilst it is cooking for another layer of flavour! Remove before serving.
- Use lamb leftovers instead of lamb mince.
Amanda
I just love the flavor of lamb, so this is my perfect unique take on bolognese! Love how the bacon also adds a depth of complexity.
Sisley White - Sew White
So easy and I love the sprinkle of chopped parsley. It really boosts the flavour.
Toni
Definitely a must-have on the menu! Really perfect for busy nights!
Toni
I can't wait to make it again! So perfect for busy nights!
Beth
This look so good. I love the flavors, and I love how easy it is to make. I'm all about easy.