Easy Lamb Bolognese

Fork being twirled in lamb bolognese spaghetti on white plate

5 from 3 votes

Lamb Bolognese is a quick and easy recipe. Fuss free and effortless this quick cooking bolognese sauce pairs well with pasta.

Prep Time5

Cook Time20

Total Time25

Course: Dinner

Cuisine: Italian

Keyword: lamb bolognese, lamb mince bolognese

Servings:

Calories: 531kcal

Author: Adrianne

Equipment

1 Large flat sauce pan with lid
1 Wooden spoon or silicon flexible turner

Ingredients

2 tablespoon olive oil Note 1
2-3 cloves garlic minced or roughly chopped, Note 2
500 grams/ 16 oz lamb mince Note 3
¼ teaspoon salt Note 4
¼ teaspoon pepper also Note 4
700 grams/24.6 oz passata Note 5
400 grams/14 oz diced tomatoes Note 6
2 tablespoon tomato paste Note 7
⅓ cup red wine Note 8
1 tablespoon dried onion Note 9
2 teaspoon Italian herbs dried, Note 10

Instructions

Cook the lamb: heat 2 tbs of olive oil in a large heavy based pan at high heat. Add the garlic, lamb, salt and pepper. Cook till browned (5 to 8 mins) and use a wooden spoon to stir and break up any clumps of meat as you go.
Add the sauce: pour in the passata (tomato puree), diced tomatoes, dried Italian herbs, dried onion and red wine. Stir to combine.
Simmer: turn the heat to low, place a lid over the pan and simmer for 15 minutes, stirring occasionally.
Serve and enjoy: portion the bolognese onto plates with freshly cooked pasta, garnish with cracked pepper, parmesan cheese and finely chopped parsley.

Notes

Note 1 - Olive oil: we use this in the pan to start with, only using a little of each is enough to season the recipe.
Note 2 - Garlic: minced or finely chopped cloves. I use 203 for cloves or 1 tbs of minced garlic.
Note 3 - Lamb mince: also known as ground lamb, this is a great ingredient to use in pasta and stir fry's. Known for being quick to cook and freezer friendly, it gives a great alternative to beef or pork bolognese recipes.
Note 4 - Salt and pepper: we use a small amount of each of these for seasoning the meat as it cooks.
Note 5 - Tomato passata: also known as tomato puree in some countries, this is a smooth sauce that provides the bases for the bolognese sauce.
Note 6 - Diced tomatoes: I recommend the plain style of these so there is no additional herbs or flavours, allowing you to know exactly what is in your bolognese recipe. You can use crushed tomatoes as an alternative.
Note 7 - Tomato paste: this pasta has a thick texture and delivers a lovely richness to the sauce. We only use a small amount of this which is enough to deliver maximum yum 😉😁.
Note 8 - Red wine: added for a depth of flavour, I use a pinot noir as I find this a great cooking wine with less grit/sediment than some red wines.
Note 9 - Dried onion: saving time and tears, this ingredients allows us to use the onion flavour but not cry our eyes out in the preparation. Plus is is super easy as you simply open the jar and spoon it in as opposed to using a knife and chopping board to peel and finely dice an onion, win, win, I say!!
Note 10 - Dried Italian herbs: a common spice that you will find in every supermarket from Walmart to Tesco, Aldi, Safeway, Woolies and Coles. This will be found in the herbs and spices section of the supermarket.

Nutrition