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!
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Bolognese sauce is a traditional Italian dish that has been enjoyed for generations. This hearty sauce is typically made with minced beef, tomato sauce, and various herbs and spices.
For a unique twist, I've used minced lamb instead. The rich flavour of lamb pairs perfectly with the savoury tomato sauce, creating a delicious meal.
This easy recipe serves a family of four (or two adults and three small children) and can easily be doubled for batch cooking. It's a great dish to keep stashed away in your freezer.
👩🍳 Love bolognese? Try my easy slow cooker bolognese too!
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✔️ Why you'll love this recipe!
- Quick and easy lamb mince spaghetti.
- Family-friendly dinner.
- Leftovers freeze well.
- Use leftover roast lamb instead of mince.
🛒 Ingredient notes
Onion, Celery, and Carrot - finely diced to form the classic soffritto base.
Garlic - 2 large cloves (or 3 if you love garlic!).
Olive Oil - for cooking the soffritto.
Lamb Mince - 500g of minced lamb or leftover roast lamb, chopped into small pieces.
Bacon Lardons - adds a delicious saltiness to the sauce.
Passata - alternatively, use a tin of chopped tomatoes.
Tomato Purée - for added richness.
Milk - a small amount of whole milk to tenderise the meat and enhance the flavour.
Stock - beef or lamb stock from a cube or pot.
White Wine Vinegar - a splash will do, or use red wine vinegar. If you have wine open, feel free to use that instead (white or red wine can be used).
Sugar - a heaped teaspoon of caster sugar to balance the acidity of the tomatoes and vinegar.
Herbs - oregano and bay leaves (dried or fresh).
Salt and Pepper - to taste.
Parsley and Grated Parmesan - for 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.
Top 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 (pappardelle or tagliatelle make a nice change from spaghetti) , 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
- Swap the white wine vinegar for a splash of red or white wine. If you do this, reduce the sugar by half.
- For a spicy lamb Bolognese, add a pinch of red pepper flakes and half a teaspoon of chilli powder.
- Incorporate more vegetables by adding finely chopped mushrooms.
- Use Italian seasoning instead of oregano, or substitute dried oregano with fresh. Torn basil also works well.
- Mix half beef mince with half lamb mince for added flavour.
- Serve with your favourite pasta; it doesn't have to be spaghetti. Rigatoni pairs particularly well with Bolognese.
- For an extra layer of flavour, add a cinnamon stick while cooking, then remove before serving.
- Use leftover lamb instead of lamb mince for a more economical option.
🥡 Storage
Store - leftover bolognese sauce can be stored in an airtight container in the fridge for up to 3 days.
Reheat - in the microwave or on the hob (stove) 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 Mince Bolognese
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Equipment
- Wooden Spoon
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
Amanda says
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 says
So easy and I love the sprinkle of chopped parsley. It really boosts the flavour.
Toni says
Definitely a must-have on the menu! Really perfect for busy nights!
Toni says
I can't wait to make it again! So perfect for busy nights!
Beth says
This look so good. I love the flavors, and I love how easy it is to make. I'm all about easy.