Classic Lamb Bolognese

Name: Classic Lamb Bolognese
Prep time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: Balsamic Reduction; Free-range Lamb Mince; Fresh Basil; Garlic Clove/s; Garlic Cloves; Grated Italian-style Hard Cheese; NOMU Italian Rub; Onion; Onions; Penne Pasta; Red Wine; Tomato Passata; Tomato Paste

Classic is classic for a reason, Chef! This recipe features a homemade bolognese sauce made extra tangy-licious with tomato paste and tomato passata. Al dente tubes of penne, and loaded browned mince make this meal both timeless and tasty. Garnished with fresh basil & Italian-style cheese.

Classic Lamb Bolognese

with Italian-style hard cheese

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Water
Sugar/Sweetener/Honey
Seasoning (Salt & Pepper)

Serves 1

START THE SPAG BOL
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
BOLOGNESE SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until soft, 3-4 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub, the garlic, the tomato paste, and the wine. Pour in the tomato passata and 150ml [300ml]|#7DA0D7 of water. Simmer until thickened, 10-12 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with an extra splash of water. Add a sweetener (to taste) and season.
SAVOUR THE SPAG BOL
Bowl up the cooked pasta and spoon over the bolognese sauce. Sprinkle over the hard cheese. Garnish with the basil, and drizzle over the balsamic reduction.

Penne Pasta - 100g
Onion - 1
Free-range Lamb Mince - 150g
NOMU Italian Rub - 15ml
Garlic Clove/s - 1
Tomato Paste - 20ml
Red Wine - 30ml
Tomato Passata - 100ml
Grated Italian-style Hard Cheese - 30ml
Fresh Basil - 3g
Balsamic Reduction - 10ml

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Serves 2

START THE SPAG BOL
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
BOLOGNESE SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until soft, 3-4 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub, the garlic, the tomato paste, and the wine. Pour in the tomato passata and 150ml [300ml]|#7DA0D7 of water. Simmer until thickened, 10-12 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with an extra splash of water. Add a sweetener (to taste) and season.
SAVOUR THE SPAG BOL
Bowl up the cooked pasta and spoon over the bolognese sauce. Sprinkle over the hard cheese. Garnish with the basil, and drizzle over the balsamic reduction.

Penne Pasta - 200g
Onion - 1
Free-range Lamb Mince - 300g
NOMU Italian Rub - 30ml
Garlic Clove/s - 2
Tomato Paste - 40ml
Red Wine - 60ml
Tomato Passata - 200ml
Grated Italian-style Hard Cheese - 60ml
Fresh Basil - 5g
Balsamic Reduction - 20ml

Download the Recipe

Serves 3

START THE SPAG BOL
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
BOLOGNESE SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until soft, 4-5 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub, the garlic, the tomato paste, and the wine. Pour in the tomato passata and 450ml [600ml]|#7DA0D7 of water. Simmer until thickened, 12-15 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with an extra splash of water. Add a sweetener (to taste) and season.
SAVOUR THE SPAG BOL
Bowl up the cooked pasta and spoon over the bolognese sauce. Sprinkle over the hard cheese. Garnish with the basil, and drizzle over the balsamic reduction.

Penne Pasta - 300g
Onions - 2
Free-range Lamb Mince - 450g
NOMU Italian Rub - 45ml
Garlic Cloves - 3
Tomato Paste - 60ml
Red Wine - 90ml
Tomato Passata - 300ml
Grated Italian-style Hard Cheese - 90ml
Fresh Basil - 8g
Balsamic Reduction - 30ml

Download the Recipe

Serves 4

START THE SPAG BOL
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
BOLOGNESE SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until soft, 4-5 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub, the garlic, the tomato paste, and the wine. Pour in the tomato passata and 450ml [600ml]|#7DA0D7 of water. Simmer until thickened, 12-15 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with an extra splash of water. Add a sweetener (to taste) and season.
SAVOUR THE SPAG BOL
Bowl up the cooked pasta and spoon over the bolognese sauce. Sprinkle over the hard cheese. Garnish with the basil, and drizzle over the balsamic reduction.

Penne Pasta - 400g
Onions - 2
Free-range Lamb Mince - 600g
NOMU Italian Rub - 60ml
Garlic Cloves - 4
Tomato Paste - 80ml
Red Wine - 125ml
Tomato Passata - 400ml
Grated Italian-style Hard Cheese - 125ml
Fresh Basil - 10g
Balsamic Reduction - 40ml

Download the Recipe

Frequently Asked Questions

What is the preparation time for Classic Lamb Bolognese?

The preparation time for Classic Lamb Bolognese with Italian-style hard cheese is between 25 and 40 minutes.

What is the total time required to make Classic Lamb Bolognese with Italian-style hard cheese?

The total time required to make Classic Lamb Bolognese with Italian-style hard cheese is between 35 and 50 minutes.

How many servings does Classic Lamb Bolognese provide?

4 servings

What are the main ingredients in Classic Lamb Bolognese?

Balsamic Reduction, Free-range Lamb Mince, Fresh Basil, Garlic Clove/s, Garlic Cloves, Grated Italian-style Hard Cheese, NOMU Italian Rub, Onion, Onions, Penne Pasta, Red Wine, Tomato Passata, Tomato Paste

What is the nutritional information of Classic Lamb Bolognese?

Calories: 1074, Carbs: 119 grams, Fat: grams, Protein: 60.8 grams, Sugar: 29.5 grams, Salt: 848 grams

How do I prepare Classic Lamb Bolognese?

SAVOUR THE SPAG BOL: Bowl up the cooked pasta and spoon over the bolognese sauce. Sprinkle over the hard cheese. Garnish with the basil, and drizzle over the balsamic reduction. BOLOGNESE SAUCE: Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until soft, 3-4 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub, the garlic, the tomato paste, and the wine. Pour in the tomato passata and 150ml [300ml]|#7DA0D7 of water. Simmer until thickened, 10-12 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with an extra splash of water. Add a sweetener (to taste) and season. START THE SPAG BOL: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.