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Lamb Bolognese

 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

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).