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 Bolognese”¦ 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.
What you’ll need
Serves 4 | Preparation time 5 minutes | Cooking time 20 minutes
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
1. 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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