Lamb Spaghetti Bolognaise

4 Servings
Lamb Mince Itallian
Lamb Lamb Mince Itallian

400 g of good quality lamb ce
1 tablespoon of sweetn
4 sticks of ery
250 ml of Wine
1 tablespoon of ve oil
6 juicy atoes
1 sprig of fresh il
1 tin of chopped atoes
5 tablespoons of tomato chup
1 tablespoon of samic vinegar

1. Fry the mince in a saucepan, in my opinion you do not need to add oil. 2. Once brown take the mince of the heat and drain. Preparation of ingredients a) Chop the juicy tomatoes into cubes, and sprinkle with some rock salt and a generous drizzle of olive oil b) Slice the basil into strips c) Chop the celery into small cubes 3. Fry the celery in a little olive oil. You can also add two gloves of garlic at this point, I sometimes do, sometimes don’t so the choice is yours! But I would suggest you chop very finely. 4. Once the celery is clear, then add the lamb mince. 5. Over a moderate heat, stir in the remaining ingredients and salt and pepper to taste, Simmer over the heat for around 15 minutes. Serve with crusty bread and pasta.


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