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Lamb bolognese in a grey pasta bowl.
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5 from 7 votes

Easy Lamb Bolognese

An easy lamb bolognese recipe made with either lamb mince or leftover roast lamb. It's on the table in just 40 minutes making it perfect for busy weeknights.
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Calories 913kcal
Author Beth Sachs

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

Expert Tip:
I recommend using a mini chopper (affiliate link) or food processor to finely chop the onion, garlic, carrot and celery.
 
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.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy Lamb Bolognese
Amount per Serving
Calories
913
% Daily Value*
Fat
 
42
g
65
%
Saturated Fat
 
16
g
100
%
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
17
g
Cholesterol
 
97
mg
32
%
Sodium
 
973
mg
42
%
Potassium
 
1219
mg
35
%
Carbohydrates
 
89
g
30
%
Fiber
 
8
g
33
%
Sugar
 
12
g
13
%
Protein
 
45
g
90
%
Vitamin A
 
3286
IU
66
%
Vitamin C
 
17
mg
21
%
Calcium
 
212
mg
21
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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