Speedy Lamb Bolognese
with Fennel, Spinach & Spaghetti
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.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
100
Baby Spinach
14
Red Wine Stock Paste
(Contains Sulphites)
200
Spaghetti
1
Finely Chopped Tomatoes with Onion and Garlic
1
Fennel
200
Lamb Mince
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
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.
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.
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.
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.
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.
a) Serve the lamb and fennel spag bol in bowls finished with a sprinkling of the remaining cheese. Enjoy!
