Lamb Bolognaise - Easy Mid-Week Dinner

My recipe for Lamb Bolognaise is a fast and tasty weeknight-friendly recipe, using lamb mince (ground lamb). Bored with the same old bolognaise? Why not try making it with lamb instead!

This lamb bolognaise recipe is one for all those lamb lovers that are looking for an easy weeknight pasta fix.  Made with lamb mince (ground lamb) you could be eating this quick lamb bolognaise in an hour. Did someone say garlic bread?

This bolognaise is packed with plenty of spices and herbs to bring a real flavour punch, plus I use bacon to give it some smoky depth despite the (relatively!) short cooking time compared to a bolognaise sauce that is slow-cooked.

Ingredients you will need for lamb bolognaise

• Lamb mince (ground lamb)
• Bacon rashers - chopped
• Olive oil
• Brown onion - diced
• Carrot - finely diced
• Garlic cloves - crushed/minced
• Ground cumin
• Fennel seeds - ground
• Fresh rosemary - finely chopped
• Red wine
• Beef stock
• Tomato passata (pureed tomato) - see my top tips below
• Salt and pepper to taste

*please see the recipe card below for exact quantities and detailed instructions

How to make lamb bolognaise

1. In a heavy-based pot, heat olive oil then add onion and carrot.
2. Fry on medium-low heat until softened, then add garlic and fry for another minute.
3. Add lamb mince, bacon, ground cumin, ground fennel seeds, and rosemary to the pot.
4. Fry over medium-high heat until lamb is no longer pink and most of the liquid has cooked off, then add red wine.
5. Simmer until the wine is reduced - about 2-3 minutes, then add passata and beef stock.
6. Simmer over low heat for 25-30 minutes, until lamb bolognaise has thickened slightly. Add salt and pepper to taste and serve.

Serving suggestions

• Pasta - spaghetti, rigatoni, fettuccine etc
• Gnocchi
• Polenta
• Mashed potatoes
• Top with parmesan or smooth ricotta cheese - yum!
• Bread for mopping - of course!

Top tips

• Passata is a thick tomato puree (not tomato paste), basically like canned tomatoes that have already been pureed. It works really well in recipes like this lamb bolognaise because you get a thick, rich tomato-based sauce without the extra cooking time that would be needed for canned tomatoes to break down.
• You may think beef stock is a strange ingredient to pair with lamb, as a lot of recipes would call for chicken stock instead. I prefer to use beef stock because I think the more robust flavours of beef stock really match the strong flavour of the lamb giving you a rich, full-bodied end product. 
• Please don't skip the time that is needed to cook off most of the liquid that is released from the lamb mince as it fries. This will really concentrate the flavour and will make a big difference to the finished dish. That colour on the base of the pot is what gives this lamb bolognaise extra depth and oomph.
• I use a pestle & mortar to grind up the fennel seeds. The reason I do this is because I can't buy fennel seeds already ground-up here in Australia! If you have this product where you live then feel free to use it. You will need less than 1 teaspoon in this case because it's already ground.

Other lamb recipes you may like

Lamb & Mushroom Ragu - a rich & meaty, slow-cooked lamb shank ragu packed with vegetables. Just stir through some pasta for a complete meal!

Braised Lamb Shanks with Giant Couscous - this is a one-pot dinner of fall-off-the-bone tender lamb, with a smoky fennel & couscous stew.

Lamb Pasta Bake - Mac & Cheese using leftover lamb! - my version of mac and cheese made with leftover lamb. One big pan of cheesy deliciousness with crunchy bread on top!

Lamb Sausage Pasta with Tomato & Basil - a delightfully tasty combination brought together with a creamy sauce and topped with fresh parmesan.

Red Wine & Garlic Lamb Shanks - meltingly tender red wine lamb shanks with meat that falls off the bone, smothered in a red wine and garlic sauce. Food heaven!

📖 Recipe

Lamb Bolognaise - Easy Mid-Week Pasta

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Lamb bolognaise is a fast and tasty weeknight-friendly lamb pasta recipe, using lamb mince (ground lamb). Bolognaise in 1 hour!

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Total Time: 1 hour hour

Serving: 4

Calories: 304kcal

Author: Lee-Ann Grace

Ingredients

MetricUS customary

• 2 tablespoon olive oil
• 500 g lamb mince (ground lamb)
• 2 bacon rashers roughly chopped
• 1 medium brown onion diced
• 1 large carrot finely diced
• 2 fresh garlic cloves crushed/minced
• 1 teaspoon ground cumin
• 1 teaspoon fennel seeds ground (see my notes)
• ¼ finely chopped fresh rosemary
• ½ cup red wine
• 1½ cups beef stock
• 400 g tomato passata
• salt & pepper to taste

Instructions

• In a heavy-based pot, heat olive oil (2 tsp) then add diced onion (1 medium) and finely diced carrot (1 large). Fry over medium-low heat until softened. Then add crushed garlic cloves (2) and fry for another minute.
• Turn the heat up to medium-high, then add lamb mince (500g), chopped bacon (2 rashers), ground cumin (1 tsp), fennel seeds(1 teaspoon - ground), and finely chopped rosemary (¼ tsp) to the pot and fry until lamb is no longer pink and most of the liquid has cooked off (see my notes).
• Add red wine (½ cup) and simmer until the wine is reduced - about 2 - 3 minutes.
• Add tomato passata (400g) and beef stock (1½ cups), then bring to a simmer.
• Simmer uncovered for 25 - 30 minutes, until sauce is thickened and reduced.
• Add salt and pepper to taste, then serve.

Notes

**Looking for more great lamb? Check out my Lamb for Dinner collection - my comprehensive guide to all things lamb and lamb related. It includes choosing the right cut, plus cooking hints and tips, AND all of my lamb dinner recipes in the one place!**

• Passata is a thick tomato puree (not tomato paste), basically like canned tomatoes that have already been pureed. It works really well in recipes like this lamb bolognaise because you get a thick, rich tomato-based sauce without the extra cooking time that would be needed for canned tomatoes to break down.
• You may think beef stock is a strange ingredient to pair with lamb, as a lot of recipes would call for chicken stock instead. I prefer to use beef stock because I think the more robust flavours of beef stock really match the strong flavour of the lamb giving you a rich, full-bodied end product. 
• Please don't skip the time that is needed to cook off most of the liquid that is released from the lamb mince as it fries. This will really concentrate the flavour and will make a big difference to the finished dish. That colour on the base of the pot is what gives this lamb bolognaise extra depth and oomph.
• I use a pestle & mortar to grind up the fennel seeds. The reason I do this is because I can't buy fennel seeds already ground-up here in Australia! If you have this product where you live then feel free to use it. You will need less than 1 teaspoon in this case because it's already ground.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*