Here is an adaptation of Italy’s most popular pasta sauce. In this recipe lamb mince is suggested instead of the traditional beef mince.
(Serves six. Prep and cooking time: 40 minutes)
HOW TO MAKE A BOLOGNESE SAUCE Photo Gallery
500 g lamb mince
Splash of olive oil
1 large onion, finely chopped
1 large carrot, peeled and finely cubed
1 garlic clove, peeled and crushed
1 large glass of red wine
400 g can chopped tomatoes
Pinch of herbes de Provence
Dash of Worcestershire sauce
1 tbsp of tomato puree
5-6 medium mushrooms, chopped
1 beef stock cube, dissolved in 100 ml of hot water
Heat the olive oil in a thick-bottomed saucepan over a medium heat. Add the onion and carrot and cook gently for 5 minutes, or until the onion is translucent and the carrot softened. Add the garlic and cook for a further minute.
Meanwhile, add the mince to a hot frying pan and turn it quickly with two wooden spoons or spatulas. Brown until there is no visible raw meat. Drain the fat from the meat into a dish and set aside.
Add the browned mince to the pan of softened vegetables. Add all the other ingredients and heat until bubbling. Turn down to a simmer and cook with the lid off for 30 minutes, stirring occasionally. If the sauce becomes too thick add a splash of water. Season with salt and pepper to taste.
Ladle onto cooked spaghetti and sprinkle with grated Parmesan.