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Speedy Lamb Bolognese

Speedy Lamb Bolognese

with Fennel, Spinach & Spaghetti

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A favourite at the Fresh Farm, our take on this Italian classic is quick, colourful and packed with flavour. Luckily for you, Mimi’s a pro at secretly packing in veggies, so fussy eaters won’t suspect a thing! Using lamb mince instead of beef mince makes for a nice twist, with our secret ingredient, Worcester sauce, adding a delicious kick of flavour.

Tags:Rapid
Allergens:GlutenSulphitesMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

200 grams

Lamb Mince

1 unit(s)

Fennel

200 grams

Spaghetti

(ContainsGluten)

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

½ unit(s)

Red Wine Stock Paste

(ContainsSulphites)

1 bag(s)

Baby Spinach

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3146 kJ
Energy (kcal)752 kcal
Fat22.0 g
of which saturates9.0 g
Carbohydrate91 g
of which sugars18.0 g
Protein43 g
Salt3.29 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Frying Pan
Saucepan
Cutting board
Knife
Colander
Bowl
Instructionsarrow up iconarrow up icon
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1

a) Bring a large saucepan of water to the boil with 0.5 tsp salt for the pasta. b) Meanwhile, put a large frying pan on high heat (no oil) and add the lamb. c) Fry until browned, breaking it up with a wooden spoon as it cooks, 3-4 mins.

2

a) Meanwhile cut the fennel in half lengthways, remove the triangle root in the middle (see pic), then slice thinly widthways. b) Add the fennel to the lamb and cook, stirring occasionally, for another 3-4 mins.

3

a) Meanwhile, add the spaghetti (see ingredients for amount you need) to the pan of boiling water and cook until tender, 8 mins. b) Once cooked, drain in a colander, pop back in the pan, drizzle with oil and stir through to stop it sticking together.

4

a) While the pasta cooks, stir the finely chopped tomatoes, red wine stock pot and water (see ingredients for amount) into the lamb and fennel mixture. b) Add a pinch of sugar and stir to ensure the stock pot has dissolved, then bring to the boil, reduce the heat and simmer until thick and tomatoey, 6-7 mins.

5

a) When the sauce is nice and thick, stir in the spinach a handful at a time until wilted and piping hot, 2-3 mins. b) Stir through the drained spaghetti and half the hard Italian cheese. TIP: Add a splash of water if it looks a little dry. c) Season to taste with salt and pepper if needed.

6

a) Serve the lamb and fennel spag bol in bowls finished with a sprinkling of the remaining cheese. Enjoy!