Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 9.82 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 500grams lamb mince
- 2tablespoons olive oil
- 3 cloves garlic, peeled and minced
- 2 medium fennel, cored and finely chopped
- 1teaspoons fennel seeds, lightly crushed
- 2teaspoons rosemary, fresh, finely chopped
- 50grams black olives, pitted and halved
- 800grams chopped tomatoes, canned
- 1/3 cup red wine
- 350grams tagliatelle, dried
- 50grams parmesan, grated
Nutrition per serving
3350kJ / 802Cal
3350 Kilojoules or 802 Calories
39% of daily energy intake*
Protein
40.5grams
Fat
36.2grams
Carbs
73.2grams
Sugars
8.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Swap traditional Bolognese for this flavoursome lamb ragu with tagliatelle.
Method
Step 1 of 5
In a large frying pan on a high heat, drizzle the oil and cook the lamb mince until browned, 3-4 minutes.
Step 2 of 5
Add the fennel, fennel seeds, garlic and rosemary and cook for 8 minutes until the fennel is soft. Pour in the wine and cook for 2 minutes, until it evaporates.
Step 3 of 5
Add the chopped tomatoes and olives and simmer for 15-20 minutes until the sauce has slightly reduced and thickened.
Step 4 of 5
Cook the tagliatelle according to pack instructions and once cooked, drain and add to the sauce, mixing well to coat.
Step 5 of 5
Serve with grated parmesan.
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