Name: Lamb Bolognese
Ingredients: 2 tbsp Lupi Extra Virgin Olive Oil; 1 small brown onion, finely chopped; 1kg lamb mince; 220g tomato paste; 1½ tbsp fried garlic (from Asian supermarkets or 2 cloves fresh garlic, crushed); 2 x 400g tins tomatoes (we used 1x crushed and 1 x cherry tomatoes); 1 tsp dried basil; 1 tsp dried oregano; 1 tsp dried thyme; Sea salt and freshly cracked black pepper; Cooked pasta, to serve

Serves 6

2 tbsp Lupi Extra Virgin Olive Oil

1 small brown onion, finely chopped

1kg lamb mince

220g tomato paste

1½ tbsp fried garlic (from Asian supermarkets or 2 cloves fresh garlic, crushed)

2 x 400g tins tomatoes (we used 1x crushed and 1 x cherry tomatoes)

1 tsp dried basil

1 tsp dried oregano

1 tsp dried thyme

Sea salt and freshly cracked black pepper

Cooked pasta, to serve

RECIPE INSTRUCTIONS

Heat Lupi Extra Virgin Olive Oil in a large frypan over medium heat. Add onion (and fresh garlic, if using) and fry until softened. Add lamb, breaking up any lumps with a spoon. Season with salt and pepper and fry, stirring often, until browned. Drain all excess fat.

Add tomato paste, stir to combine and fry for 1 minute. Add fried garlic, tin tomatoes, herbs and 800ml water, stir to combine, bring to a boil then reduce heat to low and cook, stirring occasionally, for 1-2 hours until reduced and flavoursome.

Serve generously spooned over cooked pasta (we used casarecce).

Ingredients