Lamb Mince Bolognese Recipe, Rich and Easy
Mutton mince simmered slowly with tomatoes, carrot, celery and red wine vinegar into a rich ragu. Toss through pasta.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Get set
Take the mutton out of the fridge 20 minutes before cooking and pat it dry. Wash your hands, board and knife after handling raw meat.
- 02Soften the vegetables
Heat the oil. Cook the onion, carrot and celery on low for 8 minutes. Add the garlic.
- 03Brown the mince
Add the mince and cook on high for 10 minutes, breaking it up, until browned.
- 04Add the tomato
Stir in the tomato paste for 2 minutes. Add the tomatoes, oregano, vinegar, water, salt and pepper.
- 05Simmer
Cover partly and simmer on low for 40 minutes, stirring now and then, until thick.
- 06Serve
Cook the spaghetti, toss with the ragu and top with parmesan.
Questions
Can I use wine instead of vinegar?+
Yes. Use 100 ml red wine and cook it off before the tomatoes go in.
Does it freeze?+
Yes. Freeze the sauce for up to 2 months.
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