Lamb Mince Ragu

🧂 Ingredients

• 500 g lamb mince
• 1 bulb fennel
• 1 red onion
• 1 carrots
• 2 cloves garlic
• 1/2 tsp cumin
• 1 tsp oregano
• 1 tbsp tomato paste
• 400 g tinned tomatoes
• 125 ml red wine
• 200 ml vegetable stock
• 4 tbsp olive oil
• salt & pepper
• 2 tbsp dill - chopped
• 1 orange zested

  & 2 tbsp juice
• 100 ml olive oil
• 1 pinch salt
• pasta
• 1 tbsp pinenuts per person

  optional
• parmesan cheese

Instructions

• 1 Blitz the carrots, fennel, garlic & onion on a food processor
• 2 Cook the vegetables in a heavy bottom casserole dish with the olive oil for 4
  minutes
• 3 Add lamb mince & herbs/spices and cook for a further 4 minutes, breaking the
  lamb up with a wooden spoon as you go
• 4 Add tomato paste and cook for a further minute
• 5 Pour in the tinned tomatoes, red wine & stock and allow to simmer for 10 minutes
  or until sauce as reduced to a Bolognese consistency
• 6 Mix all ingredients together and store in the fridge until ready to use
• 7 Toast the pinenuts in a dry frying pan for 2-3 minutes or until golden brown
  *see tips*

Nutrition Info