What you'll need:
- 500g pack of lamb mince
- 3 garlic cloves, finely chopped
- 2 fennel bulbs, cored and chopped
- 2 x 400g can of chopped tomatoes
- 10 olives, halved
- 2 tbsp olive oil
- 1 tbsp rosemary
- 350g dried spaghetti
- Parmesan, to serve
Time: 30 minutes
Heat a little olive oil in a large saucepan, and fry the lamb mince until browned and well broken up. Season well, and then drain off any excess fat.
Add the remaining oil, garlic, fennel, rosemary and some salt and pepper, and cook for a further 8 minutes until softened and combined. Tip in the tinned tomatoes, and then the olives. Leave to simmer and reduce for 15 minutes, until thickened and glossy.
While the sauce is thickening, cook the spaghetti in salted boiling water as per the pack instructions. Serve al dente, with the bolognese poured generously over the top and scattered with parmesan.
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There you have it -- an easy recipe for Lamb & Fennel Bolognese!
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