13 December 2011

Lamb Bolognese

What's on now:
♬ 'The A Team' By Ed Sheeran

Luckily I had a day off and this meant a lot of cooking, cycling and a hardcore Bikamyoga session. As soon as I got back from class, apart from wanting to be pushed in an ice cold swimming pool, the excitement of dinner being half sorted made me very happy.

I prepared this sauce this afternoon while waiting for a cake to cool down.

Give this bolognese sauce a go and it can be stored in the fridge for a few days or frozen. The rosemary gives the lamb a nice kick and the earthy spices make it a hearty and satisfying meal. 

Combined with wholewheat spaghetti and parmesan you will impress!

 Recipe serves 4, about 2 hours cooking and preparing time in total.


500g lamb mince
Fresh rosemary (6 springs)
2 garlic cloves
1 tbsp olive oil
1 tsp coriander seeds
1 can of chopped tomatoes (400g)
Half an onion chopped finely.
1 tsp salt flakes
1 tsp black pepper
1tsp tomato puree
Half a tsp of turmeric
Splash of Worcester sauce
2 bay leaves

*tsp - teaspoon (approx 4.92 ml)


: Blend the rosemary, garlic, coriander seeds and olive oil, it should look green and not very attractive but smell amazing.
: Add to a pot and fry for one minute, then the onion can get involved.
: Add the lamb mince and let it change to a pale colour, then tip in the can of tomatoes.
: Fill half the can with water and pour in the pot.
: Add turmeric, pepper and salt.
: Lastly put two bay leaves on top and let it simmer for one hour.

: After an hour, taste to see if it needs more seasoning and if you want, add a bit of Worcester sauce.
: Boil water ready for wholewheat spaghetti.
: Serve with parmesan on top and steamed vegetables.

Next Time:

Sundried tomatoes and mushrooms! I did have artichokes and was so tempted but that would be flavour overload.

Favourite Song:

ê 'Drunk' By Ed Sheeran