Colin Fassnidge's Lamb Bolognese

Colin Fassnidge's Lamb Bolognese
(Recipe adapted from

Serves: 6
SP per serve:  9

500 grams lamb mince
2 onions, diced
1 baby fennel, diced
3 carrots, diced
4 garlic cloves, finely chopped
¼ bunch each thyme, leaves picked and chopped
 ¼ bunch rosemary, leaves picked and chopped
¼ bunch sage, leaves picked and chopped
100ml white wine
2 cups sugo (or tomato passata)
2 cups chicken stock
freshly ground black pepper
400 grams tagliatelle
Grated Parmesan to serve, if desired

Place a large heavy-based pan over high heat. Add mince, and cook for 8 minutes or until excess liquid has evaporated, breaking up larger pieces with a spoon. Remove meat with a slotted spoon and set aside.

In the same pan, add onion, fennel and carrot. Cook 7 minutes, stirring regularly. Add garlic and herbs, and cook for 2 minutes or until fragrant. Return mince to the pan and combine.

Add wine and cook for 3 minutes or until slightly reduced. Add sugo and stock.

Bring to a boil, then reduce heat to medium and simmer 40 minutes or until sauce has thickened.  Season with salt and pepper.

Meanwhile, cook pasta in salted boiling water according to packet instructions. Drain.

When sauce is ready, serve, and top with Parmesan, if desired.