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.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

Prep the fennel

Step 3

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.

Step 4

Cook the spaghetti

Step 5

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.

Step 6

Cook the bolognese

Step 7

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.

Step 8

Finish up

Step 9

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.

Step 10

Serve

Step 11

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

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