Lamb mince, fennel, and olives make this spaghetti bolognese both unique and very tasty.
Spaghetti Bolognese with Lamb & Fennel
- 2 tablespoons olive oil
- 500 g lamb mince
- 2 fennel bulbs, core removed, chopped
- 3 cloves garlic, finely chopped
- 1 tablespoon finely chopped rosemary
- 2 x 400g cans peeled Italian (plum) tomatoes
- 12 kalamata olives, halved
- 400 g spaghetti
- grated Parmesan, to serve
- Heat ½ tablespoon olive oil in a medium saucepan and add the lamb mince.
- Season and cook the mince until browned, breaking it apart as it cooks (a wooden spoon is perfect to do this).
- Drain off and discard any excess fat from the mince.
- Add the remaining oil, chopped fennel, garlic, rosemary and some seasoning and cook until soft and golden colour (about 8 minutes).
- Pour in the tomatoes and break up with the wooden spoon.
- Add the sliced olives and simmer for about 15 minutes until the sauce has thickened.
- Meanwhile cook the spaghetti following the packet instructions.
- Serve with grated Parmesan.
Reserve some of the pasta cooking water, and add a little to the sauce if it seems too thick. The water is ideal for adjusting the consistency of the sauce, and the starch in the water helps the sauce adhere to the pasta.