Easy Lamb Mince Bolognese

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